Tuscan meatballs
Hearty, savory, and incredibly delicious, these meatballs from @fitaliancook are made in no time at all in our Original-Profi Collection® – Serving Pan.
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every use. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be fully sustainable.
Enjoy trying them out.
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| For the meatballs: | |
| 500g | mixed minced meat |
| 1 | egg |
| salt and pepper | |
| 1 tsp | Italian herbs |
| 1 tsp | frozen parsley |
| 1 tsp | sweet paprika |
| For the rest: | |
| 690ml | passata tomatoes |
| 2 tbsp. | olive oil |
| 1 | onion |
| 1 | garlic clove |
| 200g | cherry tomatoes |
| 1 | mozzarella ball |
| salt and pepper | |
| 1/2 tsp | sugar |
| 1 tsp | Italian herbs |
Instructions
Step 1 of 7:
Mix all ingredients for the meatballs and form approx. 12-16 meatballs (this works best with wet hands).
Step 2 of 7:
Preheat oven to 200 degrees and heat the olive oil in the serving pan.
Step 3 of 7:
Sauté onions and, 1 minute later, garlic, each finely chopped, in the olive oil over medium heat.
Step 4 of 7:
Add strained tomatoes after 2-3 minutes and bring to a boil.
Step 5 of 7:
Stir in cherry tomatoes and spices.
Step 6 of 7:
Place meatballs in the sauce, top with sliced mozzarella.
Step 7 of 7:
Now bake for 20 minutes with convection - serve with rice or pasta.
