Meatballs in Tomato Sauce

Preparation

Rinse the dried mushrooms under running water and soak in cold water for about 30 minutes. Then drain in a sieve and chop finely.

First mix the TOMAMI The Vegan Hack 🛒 with 20 ml olive oil, then add 200 ml ice-cold water and mix thoroughly. Mix in the mushrooms, potatoes, olives, parmesan and garlic and season with salt and pepper. Leave the mixture to swell in the fridge for 30 minutes.

Form meatballs with wet hands and roll in flour.

Heat plenty of sunflower oil in a pan with high sides. Fry the balls in hot oil until golden brown, drain on kitchen paper and set aside.

For the tomato sauce, peel the garlic clove, cut into thin slices and fry in hot olive oil until golden brown. Add the tomato passata with TOMAMI No.1 🛒, TOMAMI Santorin and 100 ml hot water. Season with salt, pepper and about 4 basil leaves. Let the sauce simmer gently until some of the liquid has evaporated. Then add the polpette and cover and simmer gently for another 10 minutes. Turn the polpette now and then.

Spread the polpette onto plates, pour a little olive oil over it, grind some pepper over it, decorate with basil and serve.