Bari Orecchiette With Meatballs

Preparation:

Preparation: For the meatballs: dip the broken bread in the milk; after about 15 minutes, finely chop the veal with the bread, then season with crushed garlic, pepper, salt and parsley. Grind further and mix everything together. Now you will prepare meatballs about the size of a grape. For the sauce: sauté the onion and peeled tomatoes and cook for 15 minutes. At this point, add the meatballs and cook for 15 minutes with a lid on over low heat, then add the basil and rocket cut into very thin strips. Cook further for 2 minutes. In the meantime, you will have drained the orecchiette al dente, cooked in plenty of salted water, add them to the sauce, stirring everything with plenty of grated dry ricotta.