Polpets in Tomato-pepper Sauce

These small Italian meatballs are great for the cold season! They can be served with mashed potatoes, spaghetti, rice or buckwheat - they go perfectly with all side dishes and will surely please your loved ones

Ingredients

• minced pork 600 g
• chicken eggs C1 5 pcs.
• breadcrumbs 3 tbsp
• dried basil 2 tablespoons
• red bell pepper 2 pcs.
• tomato trade wind 500 ml

Directions

1. Peel the guts from the peppers and beat with a blender until smooth.
2. Beat the eggs until fluffy and add the minced meat, basil and breadcrumbs. Season with salt to taste.
3. Combine the chopped peppers with the tomato trade wind and heat the sauce.
4. Form polpettas a little larger than a walnut and place in the simmering sauce. It is best if the sauce will cover the polpettas almost completely. Cover and simmer over low heat for 30-40 minutes until tender, then remove from heat and let it brew for another 20-30 minutes.
5. Serve the polpettas with the sauce they were cooked in, with any side dish of your choice.