80 grams of sliced bread without crust (about 3 slices approx.)
2 eggs
1 clove garlic
A bowl of whole milk
A plate of flour for coating
Extra virgin olive oil
2 large cans of natural peeled tomatoes
A pinch of salt and a teaspoon of sugar
How to make baby tomato meatballs
First we will make the tomato sauce. The good thing is that it can be made in large quantities and then stored in jars for use on other days.
We open the can of whole peeled tomatoes and remove the liquid, we are left with only the pulp.
Put about 5 tablespoons of oil in a saucepan over medium heat. Add the tomatoes and cut them in half with the help of a wooden spoon.
Reduce the heat and leave to poach until they reduce to half their size, about 30 minutes over low heat. Add a teaspoon of sugar to reduce acidity and a pinch of salt.
Remove from heat and reserve for when the meatballs are ready.
Now we will make the meatballs. We put the slices of bread (without the crust) to soak for a few minutes in the milk dish.
Combine the minced meat, the 2 eggs, the bread soaked in milk and the crushed or finely chopped garlic in a large bowl. Mix everything well using your hands.
With the mixture, make balls (small or large, to taste) and then coat them with flour. We leave them on a plate waiting for the pan.
We fry them in very hot extra virgin olive oil. Take them out when they have a golden color, about 3 minutes is usually enough.
Put the meatballs in a casserole with the freshly made tomato sauce. Heat over medium heat for about 10 minutes until a slightly thick tomato sauce is left (due to the flour). And they are ready! Make sure they don’t burn inside before serving them to your baby.
