45 g. Parmigiano Reggiano cheese
450 g. mincemeat
Salt and spices
Prepare the mixture by adding the herb salt, the Salsa di Fuoco and the potato flakes to the mincemeat and mixing. Make small balls each weighing about 10g. Cook for 10/15 minutes adding the Pomodorina sauce. The meatballs in tomato sauce can be used as a dressing for tagliatelle previously cooked in boiling salted water or served accompanied by polenta.