Summary

Ingredients

For the dumplings:

• 750 g round beef
• 1 clove garlic
• 1 onion (s), finely chopped
• 3 tablespoon basil, finely chopped
• 2 tablespoon parsley, finely chopped
• 40 g butter

For the sauce:

• 300 g tomato (s), finely chopped
• 4 basil leaves
• 1 onion (s)
• 3 tablespoon olive oil
• 1 teaspoon sugar
• 1 tablespoon white wine vinegar
• 1 pinch salt
• 1 pinch (s) pepper from the mill
• 2 tablespoon water

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Instructions

1. Mince the garlic clove finely.
2. In a bowl, combine the 750 g round beef, minced garlic, finely chopped onion, basil, and parsley. Knead gently until just mixed, then shape into 12-16 meatballs of roughly equal size.
3. Melt the 40 g butter in a pan over medium-high heat until foaming.
4. Add the meatballs to the pan and fry for 15-18 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 63 °C / 145 °F).
5. Serve the meatballs warm.