Meatballs by Pipsa Hurmerinta
1 onion, 3 garlic cloves, 3 tbs olive oil, á 400g peeled whole tomatoes, salt and black pepper to taste
1 onion, 5 garlic cloves, 3 tbs olive oil, 3 slices of stale bread, 3dl milk, 3 eggs, 2dl grated parmesan cheese, a handful of flat leaf parsley, 2 ts organic lemon peel (grated), 2 tbs worcester sauce, salt and pepper to taste, 500g beef mince, 500g poultry mince, 1/5 ts ground coriander
First prepare the tomato sauce. Sautée the chopped onions and garlic until soft. Then add all remaining ingredients and let shimmer for at least an hour.
Sautée the chopped onions and garlic until soft for the meatballs. While waiting, tear the stale bread into a large bowl and pour the milk over, leave to soak. When the bread has softened drain the excess milk then add all remaining ingredients and gently mix by hand. Do a test for seasoning by frying a small piece. Add sauce, salt and pepper if needed.
Bake the meatballs in 200 degrees celsius for 20 minutes, then mix the tomato sauce and meatballs and serve.