Light meat balls with Provolone

Method

1. Sauté the garlic cloves in a little oil for a couple of minutes.
2. Add the tomato purée and simmer for 5 minutes, then add one glass of water, rosemary, salt and pepper and cook further.
3. Mix the minced meat with the herbs (to your own taste) and shape it into nut-sized meat balls.
4. Place the meat balls in the tomato sauce and stir to coat well.
5. Simmer gently for approximately 10 minutes, turning the meat balls every now and then to allow consistent cooking.
6. Once cooked, set aside for a few minutes, then serve the meat balls covered with the thin slices of Auricchio Piccante.

Chef's tip

If you prefer, use this recipe as a pasta dressing too, just prepare it with more tomato sauce (min. 500 ml).

Serving suggestion

Serve with toasted bread and vegetable side dishes.

Wine selection

Chianti, Valpolicella, Sangiovese or Syrah.

Family tip

Is Auricchio Piccante too strong for you? Then replace it with the mild one!

Dish history

Meat balls in tomato sauce is one of the most traditional and widespread meat recipes in Italy. Delicious as a main course, it can also be used as a pasta dressing or to enrich Lasagne or 'Pasta al forno' (which is baked pasta). Meat balls in tomato sauce represents the classic 'grandma recipe', endowing your meal with that taste of love and genuine food; enrich the dish with Auricchio Piccante for a touch of originality!