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Polpette della Nonna al Sugo (meatballs in tomato sauce)

Servings: 12-15 meatballs
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Ingredients
  

For the meatballs:

  • ½ lb (250 g) minced pork
  • ½ lb (250 g) minced beef
  • ¼ cup (70 g) breadcrumbs
  • 2 tbsp (30 g) grated Parmesan cheese
  • 2 large eggs
  • 1 garlic clove
  • 1 tbsp parsley, chopped
  • Salt to taste
  • 1 pinch nutmeg
  • 3–4 fresh basil leaves, chopped

For the sauce:

  • 3 cups (700 ml) tomato sauce
  • 2 cups (500 ml) water
  • ½ onion, chopped
  • 1 tbsp olive oil
  • Salt to taste

Instructions
 

  • Prepare the meatball mixture
    In a large bowl, combine ½ lb (250 g) minced pork, ½ lb (250 g) minced beef, ¼cup (70 g) breadcrumbs, 2 tbsp (30 g) grated Parmesan cheese, 2 large eggs, 1garlic clove (minced), 1 tbsp chopped parsley, 1 pinch nutmeg, 3–4 chopped fresh basil leaves, and salt to taste. Mix gently until evenly combined. Add a little milk or water to achieve a soft mixture, but not too much, otherwise the meatballs may fall apart when added to the sauce.
  • Shape the meatballs
    Form the mixture into small balls, roughly the size of a golf ball
  • Cook the meatballs and sauce
    Heat 1 tbsp olive oil in a large pan over medium heat. Add ½ chopped onion and sauté until translucent. Then add the meatballs and brown them slightly on all sides. Pour in 3 cups (700 ml) tomato sauce and 2 cups (500 ml) water. Cover and simmer gently for 25–30 minutes until the meatballs are fully cooked. Fill and serve as desired — with pasta, bread, or in a sandwich.