For the meatballs:
- 750 gr beef mince 15/20 % fat
- 1 big or 2 small eggs
- 50 gr. breadcrumb
- 100 ml milk
- 50 gr. grated pecorino cheese or parmigiano cheese
- 1 finely chopped garlic clove
- a sprig of finely chopped flat leaf parsley
- ground black pepper
For the sauce:
- 3 spoons of evo oil
- ½ glass of dry wine (white or red)
- 1 kg of tomato passata
Put all the ingredients in a large bowl and start mixing everything with a spatula, then continue with your hands. You have to reach a soft but elastic consistency, and all the ingredients must be well blended together. If it looks too dry you can add a bit of milk, if it’s too soft you can add some breadcrumbs. Roll the mince mixture into about 30 medium sized meatballs.
Put the meatballs on a roasting tray, Drizzle with a little evo oil then roast at 180 degrees for 15/20 mins, until browned.
Move the roasted meatballs with 2/3 spoons of evo oil in a large pan on medium high heat. Add the wine and let it evaporate a little, then add the tomato passata, ½ l. of water and some salt. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for about 45 minutes stirring occasionally, until you have a rich, thick sauce.
Eat your meatballs with some vegetables and bread or roasted polenta on side, or use them for your Spaghetti with meatballs.
You can find the video for this recipe here: