Sardine meatballs in tomato sauce with bread

Ingredients

For 1 serving

• Sardines160 g
• Breadcrumbs20 g
• Pecorino8 g
• Raisins8 g
• Pine nuts5 g
• Tomato passata200 g
• Bread40 g
• Extra virgin olive oil10 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, fish, sulphites,

Method

1. Clean the sardines: pull off the head, open the belly, remove the guts and backbone, peel off the skin if it comes away easily and rinse. Soak the raisins in warm water for 5 minutes and squeeze them.
2. Chop the sardines with a knife until almost a paste and mix with the breadcrumbs, grated pecorino, raisins, pine nuts, chopped parsley, salt and pepper; if the mixture is too soft, add a little more breadcrumbs.
3. With wet hands shape 6 balls.
4. In a wide pan heat the tomato passata with the oil and a pinch of salt over medium heat for 5 minutes, until it simmers.
5. Lay the balls in the sauce, cover and cook over medium-low heat for 12 minutes, turning them gently halfway, until firm and cooked through.
6. Serve the sardine balls with their sauce and the bread.