Ingredients
For the Meatballs
- 300 g ground beef
- 2 slices of bread
- 1 egg
- Breadcrumbs as needed
- Pitted black olives
- Capers
- Salt to taste
For the Sauce
- 300 g tomato sauce
- 1 clove of garlic
- Chili pepper to taste
- Extra virgin olive oil
- Salt to taste
For Serving
Instructions
Prepare the Mixture
Chop the bread together with the olives and capers using a mixer. If preferred, you can replace olives and capers with a ready-made black olive pâté.
Mix the Ingredients
Place the ground beef in a bowl and add the chopped mixture, the egg, and a pinch of salt. Mix well with your hands. If needed, add a spoonful of breadcrumbs to reach the right consistency. Optionally, add a finely chopped clove of garlic.
Rest the Dough
Cover the bowl with plastic wrap and let it rest in the refrigerator for 20–30 minutes.
Prepare the Sauce
In a pan, gently sauté the garlic and chili pepper in a drizzle of extra virgin olive oil. Add the tomato sauce, season with salt, and cook over low heat for 10–15 minutes.
Shape the Meatballs
Take the mixture and form evenly sized meatballs, lightly pressing them between your palms. Roll them in breadcrumbs.
Cook the Meatballs
Heat a couple of tablespoons of extra virgin olive oil in a separate pan and fry the meatballs for 6–7 minutes, turning them occasionally until evenly browned.
Combine and Finish
Transfer the meatballs onto paper towels to remove excess oil, then add them to the tomato sauce. Continue cooking for another 4–5 minutes.
Serve
Finish with freshly chopped parsley and serve warm.