|220 gr. veal220 gr. pork2 garlic cloves2 eggs slightly beaten8 soupspoons of bread crumbs6 soupspoons of white wine2 teaspoons of parsley finely choppedSalt and ground black pepper to taste1 cup olive virgin oilFlour (required amount)|
For the tomato sauce:1 onion1kg ripe tomatoes chopped8 soupspoons of virgin olive oil1 teaspoon of sugarSalt and ground black pepper to taste
|In a large mixing bowl put the parsley, garlic finely chopped, slightly beaten eggs, minced beef, veal, and pork, bread crumbs, wine and some salt and pepper to season. Use your hands to mix well and make small balls them cover them lightly in the flour.|
Heat the olive oil in a large frying pan and cook the meatballs for around 5 minutes turning them often to brown them evenly all over.
Put the meatballs in a casserole making sure they are not touching the sides of the casserole or each other.
Making the tomato sauce:
Heat the oil in a frying pan and add the onion finely chopped. For around 5 minutes fry gently until it starts to become golden.
Add the tomato chopped and cook for 10 minutes crushing them well with the back of a slotted spoon, add the salt pepper and sugar and cook for a further 5 minutes.
Mix with a handheld food o blend the sauce.
Pour the sauce over the meatballs, place the casserole on a gentle heat and cook the meatballs for further 15 minutes in the sauce.