For the sauce
One-third cup of olive oil
2 medium-sized chopped onions
2 kg of ripe tomatoes, peeled and seeded, cut into pieces
1 tablespoon of parsley
Salt to taste
For the meatball bundle
500 g of ground pork or beef, finely ground
1 chicken breast without bone, finely ground
1 egg
1 medium-sized chopped onion
1 tablespoon of grated lemon zest
4 slices of bread without crust, soaked in one-third cup of milk
Salt to taste
200 g of grated mozzarella cheese
Breadcrumbs for coating
Vegetable oil for frying
For the sauce
One-third cup of olive oil
2 medium-sized chopped onions
2 kg of ripe tomatoes, peeled and seeded, cut into pieces
1 tablespoon of parsley
Salt to taste
For the meatball bundle
500 g of ground pork or beef, finely ground
1 chicken breast without bone, finely ground
1 egg
1 medium-sized chopped onion
1 tablespoon of grated lemon zest
4 slices of bread without crust, soaked in one-third cup of milk
Salt to taste
200 g of grated mozzarella cheese
Breadcrumbs for coating
Vegetable oil for frying
Prepare the sauce: In a pan with olive oil, sauté the onion until it becomes soft
Add the tomato, parsley, salt to taste, cover and simmer over low heat for 30 minutes
Strain through a sieve and reserve
Prepare the meatball bundle: Mix the meat with the chicken breast, egg, onion, lemon zest, bread, and salt to taste
Divide the meat mixture into two portions
With an oiled hand, shape two discs of meat and fill each one with half the mozzarella
Fold the meat discs into oval-shaped balls
Dip each ball in breadcrumbs
In a pan, heat the oil over high heat and fry the balls, controlling the flame to brown the outside and cook the inside
Serve immediately, with the reserved sauce.
