Typical dish of Francavilla Fontana where it is prepared on the occasion of the feast of the Madonna of the Cross
DOSES FOR 4 PEOPLE
for the meatballs
400g of minced horse meat
4 eggs
1 clove of garlic
1 handful of capers
200g of grated pecorino
parsley to taste
200g of grated bread
salt and pepper
fry oil
for the sauce
300g of tomato sauce
1 onion
1 chilli
olive oil
salt
In a bowl, combine the minced meat, eggs, minced garlic, capers, pecorino cheese, parsley, breadcrumbs, salt, pepper and mix them all together well until a homogeneous mixture is obtained. Shape into balls the size of a walnut and fry them in plenty of oil. Meanwhile, in a pan, sauté the oil with the coarsely chopped onion and chilli. As soon as the onion is golden, add the tomato sauce and salt, cook for about 10 minutes. If necessary, add a few ladles of water. As soon as the sauce is ready, after about 20 minutes, add the meatballs and cook them over high heat for a few more minutes.
