Ingredients
No. Servings
- Stale bread
300g300g - Milk
200ml200ml - Parmesan
60g60g - Egg
1unit1unit - Oreganoto taste
- For the sauce
- Onion
1unit1unit - Tomato puree
600ml600ml - Oilto taste
- Saltto taste
Preparation
- STEP 1 OF 6
Cut the stale bread into small pieces and soak it with the milk. Let it rest for at least 10 minutes.
- STEP 2 OF 6
Add the other ingredients to the bread and mix well until forming the meatballs. If too wet, add breadcrumbs.
- STEP 3 OF 6
Cook the meatballs in the fryer with a drizzle of oil for 10 minutes at 180°C.
- STEP 4 OF 6
Prepare the sauce: in a pan with oil, add the onion sliced thinly and soften it.
- STEP 5 OF 6
Add the tomato puree, salt, and cook for a few minutes.
- STEP 6 OF 6
Add the meatballs to the sauce and cook for at least 5 minutes.
Suggestions
Fryer
Pan
General Information
More information
Economical and tasty recipe, ideal for reusing leftover bread.
Origin
Italia, Lazio
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 134.2 |
| Carbohydrates (g) | 19.89 |
| of which Sugars (g) | 7.14 |
| Fat (g) | 3.54 |
| of which Saturates (g) | 1.9 |
| Protein (g) | 5.95 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.19 |
- Proteins5.95g·19%
- Carbohydrates19.89g·64%
- Fats3.54g·11%
- Fibers1.93g·6%