Summary

Ingredients

• 2 sprigs rosemary
• 12 crackers, e.g., Tuc
• 2 teaspoons, heaped dijon mustard
• 500 g minced meat, mixed
• 1 tablespoon, heaped oregano, dried
• 1 egg (s)
• 1 onion (s)
• 1 clove garlic
• 0.5 ½ chilli pepper (s)
• Swap 2 cans tomato (s), chunky tomatoes, if necessary one for 500 g pureed tomatoes
• 2 tablespoon balsamic vinegar
• Basil, fresher
• olive oil
• Sea salt from the mill
• Pepper, freshly ground
• Parmesan, freshly grated

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Instructions

1. First make the sauce:
2. Peel and chop the onion. Sweat in olive oil for approx. 7 minutes until golden. Chop the garlic and chilli and add to the onion. Sweat for a while and add about 1-2 handfuls of basil leaves (feel free to tear or cut a little). Deglaze the whole thing with the 2 cans of tomatoes and add the balsamic vinegar. If there is too much vinegar in there, simply add a third can of tomatoes. Season with salt and pepper and simmer.
3. For the meatballs:
4. Crumble crackers, e.g., in a freezer bag and then let the anger out, or in the kitchen towel or z. B .. mince with the potato masher. Pluck rosemary and chop finely.
5. Add the rosemary, oregano, egg, mustard, salt, pepper and mince to the crackers and knead well.
6. Shape the mass into equal-sized, approx. € 2 mettballs and fry them until they are hot. Caution: Do not fry them through, otherwise they will get dry, just fry them and then add them to the sauce and continue cooking.
7. Eat the whole thing with spaghetti and freshly grated parmesan.
8. The final taste arises when the sauce with the meatballs has simmered for about 10 minutes. So don`t be too hasty with seasoning.
9. If you do not otherwise use fresh herbs, be a little cautious with the rosemary and top up later after getting used to.
10. The recipe is also great for pre-cooking. Freezes well.