25 minutes

Lean Mince, 18 Oz
Soft Bread, 4 Oz
Milk, 3 Oz
Eggs, 2
Grated parmigiano reggiano (or Pecorino cheese), 4 tbsp
Parsley, a small bunch
Extra virgin olive oil
Zest, 1 lemon
Cloves of Garlic, 1
Breadcrumbs, to coat
Basil, some leaves
Peppers, 2
Tomato sauce, 17 Oz


Chop the bread into small chunks, then soak it in the milk for a few minutes.
Mix the lean mince with the eggs, Parmesan or Pecorino, parsley, chopped garlic, lemon zest, salt and pepper. Add the soaked bread and stir well to make a compact mixture.
Using your hands make little balls, the size of a walnut, and roll them in breadcrumbs.
Cut the peppers, remove seeds and filaments then slice them into thin strips. Stir fry them for 3 minutes in a saucepan with 3 tablespoons of olive oil. Add the meatballs and continue stir frying for about 5 minutes.
Add the tomato sauce, then season with salt and pepper and a few basil leaves. Continue cooking for about 15 minutes over low heat.
Serve warm with rice, potatoes, polenta or crusty bread.

Thanks to: My Little Italian Kitchen