Sheep`s Cheese Meatballs in Arrabiata Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g minced meat
- 50 g sheep cheese
- 50 g parmesan cheese
- 1 clove garlic
- 1 egg (s)
- 1 slice / n toast bread
- parsley
- 1 onion (s), chopped
- 1 large can (s) tomato (s), peeled
- Tomato paste
- 1 clove garlic
- herbs
- Chili powder
- salt and pepper
- Paprika powder, mild and hot
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- The minced meat with parsley, salt, pepper, and paprika seasoning
- Season with the grated parmesan. Add the egg and the soaked, squeezed-out slice of white bread and mix everything well. Form small balls and press the sheep`s cheese cut into cubes (1 cm) in the middle. Put the balls in a baking dish.
- Lightly sauté the chopped onion, add the can of peeled tomatoes and pound with a potato masher. Add the tomato paste and the remaining spices, reduce a little or add sauce thickener. Pour the slightly thick sauce over the meatballs and bake in the oven at approx. 175 ° C for 30 minutes.
- Rice tastes particularly good with it. If you like, you can add a little ajvar or sambal oelek to the sauce.
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