Bread: 1 slice day-old white, toasted
Milk: 3 tbsp
Meat: 400 g, minced , mixed
Eggs: 1
Lemons: zest
Shallots: 2, finely chopped
Garlic: 1 clove, finely chopped
Olive oil: 4 tbsp
Tomato puree: 1 tbsp
Tomatoes: 500 g, chopped, tinned
Sugar
Macaroni pasta: 400 g
A tasty Italian macaroni dish you won't miss: try this macarni with meatball recipe, it's easy to prepare and very succulent.
Soak the bread briefly in the milk.
Add the minced meat, egg and a pinch of lemon zest, season with salt and ground black pepper and knead together well.
Shape the mixture into small balls.
Fry the shallots and garlic in 2 tbsp hot oil in a pan until translucent.
Stir in the tomato purée, add the tomatoes and simmer gently for around 20 minutes.
Season to taste with salt, ground black pepper and a pinch of sugar.
Meanwhile, cook the macaroni in plenty of boiling salted water until al dente.
Fry the meatballs in the remaining hot oil for around 5 minutes on all sides.
Remove from the pan and drain on kitchen paper, then add to the tomato sauce and heat through for 1-2 minutes to absorb the flavours.
