Juicy homemade pork meatballs simmered in a delicious tomato sauce with garlic, onion and bay leaf. A comforting family favourite, perfect served with creamy mashed potatoes, rice or fresh bread.
Place the stale bread in a large bowl and cover with cold water.
Leave to soak for 2–3 minutes.
Squeeze out the excess water and break the bread into small pieces.
Add the eggs, chopped dill or parsley, grated onion and minced pork to the bread.
Season with salt and black pepper.
Mix everything thoroughly.
If the mixture is too soft, add 2 tablespoons of breadcrumbs.
Shape the mixture into evenly sized balls.
Heat oil in a frying pan over medium heat.
Fry the meatballs on both sides until nicely browned.
Transfer them to a plate lined with kitchen paper.
Heat 2–3 tablespoons of oil in a separate pan.
Add the chopped onion and sauté for about 1 minute.
Pour in ½ glass of water and simmer until the onion softens.
Add the tomato passata, ½ cup of water, garlic, bay leaf, salt and black pepper.
In a separate bowl, gradually whisk 1 tablespoon of flour into ½ cup of cold water until smooth.
Pour the flour mixture into the tomato sauce, stirring continuously to prevent lumps.
Simmer gently until the sauce begins to thicken.
