polpette with parmesan sauce

In a bowl, mix pure beef mince with one egg, a quantity of grated Parmesan cheese, slices of bread soaked in milk, garlic paste, finely chopped parsley, nutmeg, salt and pepper. Knead everything well and make small meatballs. Dust with flour and fry them in a pan with hot olive oil until golden brown. Place them in an oven dish and let them roast for 20 minutes at 185°C. Put away covered. Warm the cream and add an equal quantity of grated parmesan cheese. Stir, without boiling, to a homogeneous sauce. Cut the peppers and courgettes into slices and fry them in the griddle pan . Mix with drained cherry tomatoes in oil, chopped parsley and pressed garlic. On the plate: three polpette topped with parmesan cream sauce and accompany the grilled vegetables.