Ingredients

Before you start

Method

1. If using the baking method: Preheat the oven to 205°C/400°F and lightly oil a baking dish. Alternatively, for deep-frying: Preheat a sufficient quantity of peanut oil to 175°C/350°F in an electric fryer or in a large skillet.
2. Put the bread slices in a small bowl then cover them with water (you may need to put a weight on top to submerge the slices). Let soak 20-30 min.
3. Meanwhile, warm up the tomato sauce in a large pan over low heat.
4. Drain the bread well in a sieve, then squeeze it to remove most of the liquid. Finely chop the bread then add it to a bowl. Finely chop the mortadella (or ham) and marjoram, then add them to the bowl. Add the egg and ground beef, followed by salt and pepper to taste.
5. Using your hands, blend the mixture together until it is just combined well (do not overmix). Form the mixture into small balls (about the size of golf balls), then flatten them slightly and coat them with the bread crumbs. Plan on about 3-4 meatballs per serving.
6. Baking: Transfer the meatballs to the previously oiled dish, then cook in the middle of the oven 12-15 min until they are golden-brown, turning them once. Deep-frying: Working in batches, deep-fry the meatballs about 4-5 min per side until they are golden-brown, then set them on paper towels to drain.
7. Transfer the meatballs to the pan with the tomato sauce then continue to cook 15-20 min over medium-low heat, turning them once. Serve the meatballs with the sauce.

Remarks

Recommended side dishes

• Fettuccine with Butter (side dish)
• Steamed Basmati Rice
• Potato Purée
• Short Cut Pasta (side dish)
• Boiled Potatoes

Ingredients

Before you start

Method

1. Finely chop the onion, carrot, celery, and garlic.
2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks