Meat Dumplings with Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the purpetti
- 1 stale Bread roll
- 1 shallot (finely chopped)
- 5 Tbsps olive oil
- 4 cups ground Meat
- 1 bunch Basil (leaves finely chopped)
- 1 egg
- 1 cup freshly grated pecorino romano
- For the tomato sauce
- 2 cloves garlic cloves (finely chopped)
- 5 cups fresh, ripe Tomatoes (in chunks)
- sugar (to taste)
Preparation steps
1.
Soften the roll in lukewarm water. Sauté the shallot in a pan with 1 tbsp of the hot oil until translucent. Remove from the heat and leave to cool. Squeeze as much water out of the bread roll as possible and knead together with the shallot, minced meat, half the basil, the egg and the cheese. Season with salt and ground black pepper. Shape the mixture into small oblong meatballs and brown on all sides in 2 tbsp oil in a hot pan. Place in a casserole dish.
2.
Heat the oven to 130°C (110°C in a fan oven), 250°F, gas 1/2.
3.
For the tomato sauce, sauté the garlic in a pan with the remaining hot oil until translucent, and add the tomatoes. Season with salt, ground black pepper and a pinch of sugar and simmer on a moderate heat for 15 minutes. Put the sauce through a food mill, mix in the remaining basil, check the seasoning and pour over the meatballs. Cook in the oven for 10-15 minutes and serve immediately.
