Sicilian Style Meatballs (baked)

Procedure

Before starting to prepare the Style Meatballs, Preheat oven to 200 degrees static.

Wash the herbs and garlic and finely chop them. Put a little milk and bread in a bowl, and let it soak until softened, then wring it out and put it in a large bowl. Add the grated pecorino cheese, the eggs, garlic, salt and pepper (sample because the cheese itself is very tasty) and work with the fingertips until dough is smooth. You don't have to work it too hard otherwise the meatballs will be.

With hands slightly wet, form balls the size you prefer: I'm as big as a ping-pong ball. Line a baking sheet with parchment paper, then brush with extra virgin olive oil. Pass the Meatballs in a thin layer of breadcrumbs and arrange them on the baking sheet. Drizzle with a little extra virgin olive oil and bake for 30 minutes (turning them over halfway through cooking) or until the meatballs are not uniformly golden brown. In the last 5 minutes of cooking passed to the function the convection oven.

If you prefer, You can follow the procedure that I have outlined and eventually fry the pecorino cheese in peanut oil instead of cooking them in the oven.

For the sauce, put the oil in a pan, garlic and chilli. Brown over low heat until the garlic is browned, then add the tomato sauce. Season with salt and cook until the sauce won't be well reduced.

Serve meatballs hot strictly, serve with tomato sauce. Bon appétit!

MATCHING: Sicilian recipe, South Tyrolean wine. In particular, that cultivated on the shores of Lake Caldaro from Kellerei Kaltern. The wine is red, It is called "Pfarrhof" and is made from a blend of grape varieties (Slave to the 95% and 5% Lagrein for). Its freshness of taste makes it can be easily matched with simple dishes like this. Its scents range from raspberry cherry. The flavor is delicate and balanced, Thanks to a plot of tannins which makes the tasting. Serve chilled, around 12-15° c.