Corsican cooking, recipes and discovering of the corsican flavours
For about 10 meatballs finely mince the meat (beef or veal) as well as a nice piece of Corsican ham (both the fat and the lean part). Soak a handful of bread in cold milk, crumble and mix it into the meat. Break two eggs over the mixture, add a handful of minced parsley, salt, pepper, three large, crushed cloves of garlic and mix well.
In a frying pan brown one or two large chopped onions in olive oil, add them to the meat and shape everything into a compact mixture. In the palm of your hand form small balls, roll them in flour and fry them in olive oil until they are golden brown.
Put the meatballs in a saucepan, add some olive oil, some peeled and chopped tomatoes, some onions, thyme, bay leaf, a bit of salt and pepper, two cloves, cover with hot water and simmer on low heat for about 30 minutes.