Summary

Ingredients

• 500 g minced beef or mixed
• 1 medium onion (s), finely chopped
• 1 clove garlic, finely chopped
• 1 lemon (s) (organic), the zest it
• 1 egg (s)
• 1 tablespoon parsley, finely chopped
• 1 tablespoon breadcrumbs, possibly more
• salt and pepper
• Olive oil for frying

For the sauce:

• 2 cans tomato (s)
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• salt and pepper
• Oregano, fresh or dried
• 2 tablespoon olive oil

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Instructions

1. For the meatballs, wash the lemon with hot water and then rub the peel off. Finely chop the onion and the clove of garlic.
2. Put the minced meat, onions, garlic, lemon peel, egg, chopped parsley, breadcrumbs, salt and pepper in a bowl and mix everything together well.
3. Shape the dough into small meatballs and fry them in olive oil. Then drain the oil on paper towels.
4. For the sauce, remove the stalk and skin from the canned tomatoes, cut into small pieces and set aside in a bowl with the tomato juice that has been caught.
5. Finely chop onion and garlic and sauté in olive oil in a saucepan until translucent. Add the tomatoes and juice, season with salt, pepper and oregano and let the sauce simmer for about 30 minutes.
6. Season the sauce again to taste, then add the meatballs to the saucepan and simmer until the meatballs are either whole or warm again (depending on how long they were fried).
7. Pasta and freshly grated parmesan also taste great.