Vegetable meatballs with sauce

Start by cleaning the chard and boiling it. Then let them drain and squeeze them well. 

In the same way, boil the potatoes, peel and mash them.

Now start washing the vegetables, clean them, cut them into small pieces and brown them: first the carrots, and when they are a little soft, add the courgettes and finally the chopped Swiss chard.

Soften the bread in a bowl with water. Combine the vegetables, potatoes, bread (well squeezed), smoked scamorza cheese cut into small cubes, grated Parmesan cheese, eggs, salt and pepper in a bowl.

Mix everything well and only then add 1 tablespoon of flour and 2 tablespoons of breadcrumbs to consolidate the mixture.

Shape the meatballs with your hands, finally tossing them in a dish with the breadcrumbs. Place them in the fridge to rest for 30 minutes.

After half an hour, take the meatballs out of the fridge and fry them in a frying pan after heating the frying oil for a few minutes. In the meantime, heat the ITALIANAVERA sauce in a pan for a few minutes and dip the fried meatballs in it.

Let them season, until they have absorbed some of the sauce.

IN THE OVEN ALTERNATIVE: As an alternative to cooking them in a frying pan, you can bake them in the oven for 20 minutes at 180°.