For the meatballs
350g ground duckling
½ chopped onion
1 clove of garlic, minced
½ teaspoon salt (4g)
Kingdom pepper to taste
1 egg
3 tablespoons of breadcrumbs (30g)
Chopped parsley to taste
1 unit of Soya Soya Oil for frying
For the sauce
3 tablespoons of Soya Oil (45ml)
½ chopped onion
1 clove of garlic, minced
1 can of peeled tomatoes (400g)
3 seedless tomatoes cut into small cubes
1 bay leaf
Kingdom pepper to taste
Salt to taste
For the pasta
500g of boiled spaghetti
For the meatballs
In a bowl, mix together the meat, onion, garlic, salt and pepper. Add the egg, breadcrumbs and parsley. Mix until incorporated and make balls of approximately 40g each.
In a pan, mix the meat and garlic.
In a pan, heat the oil to 160°C and fry 3 to 5 meatballs at a time until golden brown. Drain and set aside.
For the tomato sauce
In a saucepan, heat the oil and sauté the garlic, onion and bay leaf. Add the peeled and chopped tomatoes and cook over medium heat. Adjust salt and pepper.
To finish
Serve the meatballs with the noodles and tomato sauce.
Serve the meatballs with the noodles and tomato sauce.
