Knead the mince well with the ingredients.
Here are a few tips for preparing the mince: soak toast in clear soup beforehand, squeeze and finely chop, then add to the mince form. Finely grate the Parmesan cheese. Buy breadcrumbs only from the baker, do not use store-bought, they do not taste good. Good breadcrumbs are very important.
Pull lemon peel from the fruit with a chaser, chop finely and add to the mince form.
Form fine cylindrical meat dumplings, turn them in breadcrumbs to the other side and fry in olive oil briefly but hot on all sides, then mold in tomato broth and steep for 20 min.
Put canned tomatoes with juice in a saucepan, mash with a potato masher and season with pepper, sugar, salt and olive oil, simmer gently on low heat and simmer the meat loafs in it very carefully for 20 min. on low heat as mentioned.
Serve the meatballs with the tomato sauce and sprinkle with a mixture of lemon peel and Parmesan cheese.
Serve with Chianti-Classico of the finest quality.