- 500 gr. minced veal
- 150 gr. ‘nduja
- 70 gr. pecorino romano cheese
- 30 gr. Parmesan Reggiano
- 50 gr. green olives without pits
- 50 gr. stale bread
- 2 shallots
- 1/2 garlic clove
- 2 eggs
- 400 gr. peeled tomatoes
- 200 gr. bread crumbs
- 5 tablespoons extra virgin olive oil
Firstly take some bread, cut it into pieces and put in a bowl, soak it in little water until fluffy. Heat the oil in a large skillet, put on it peeled and cut in round shape shallots, season with pepper and salt; sauté for 2 minutes and then add the tomatoes and a ladle of water to stretch the sauce. Cook on medium-low heat for 15-20 minutes. Meanwhile, take a bowl and whisk the minced meat with ‘nduja, salt and pepper; mix with your hands for a few minutes. Now whisk the grated pecorino, parmesan, eggs, olives without pit cut into small pieces, the soaked squeezed bread and the peeled and finely chopped garlic. Mix with your hands until the dough is smooth. At this point shape the round classic meatballs and coat in breadcrumbs.
Pour 5 tablespoons of oil in a pan, and when hot, lay the meatballs and fry for 3-4 minutes so they take a beautiful browned on the outside; transfer them to the pan with the tomato sauce, mix with the sauce and cook for about 6- 7 minutes with the lid.
Serve hot with a few leaves of fresh basil, and enjoy your meal !!!