Rosetta with Meatballs

Method

1. Heat a drizzle of seed oil in a pan and sauté half a chopped onion and one celery stalk until softened.
2. Add a good amount of tomato passata (about 400g), season with salt and pepper, and rinse the can with a little water and add it. Let it simmer on medium heat.
3. In a bowl, combine 250g of ground chicken and 250g of ground veal, one egg, breadcrumbs (about 50g), a generous pinch of salt and pepper. Mix well and form small meatballs (about 3 cm diameter).
4. Heat seed oil in a deep pan to 180°C and fry the meatballs until golden brown and cooked through. Drain on paper towels.
5. Add the fried meatballs to the tomato sauce, cover, and let them simmer on low heat for about 30 minutes, stirring occasionally.
6. Meanwhile, prepare the gremolata: finely chop a bunch of parsley, grate one garlic clove, add the zest of half a lemon, a drizzle of extra virgin olive oil, and a pinch of salt. Mix.
7. Cut a rosetta bread roll in half. Hollow out the crumb slightly on both sides. Spread the gremolata generously on the bottom half.
8. Place 4–5 meatballs on the gremolata, spoon over some of the tomato sauce from the pan, and close with the top half of the rosetta. Serve immediately.