Take small portions of the mixture and shape them into balls (meatballs) with damp hands to prevent sticking. Make them small, as they will get bigger when cooked.

Prepare the rest of the ingredients: peel and chop the onion. Trim the ends off the green beans and cut them into 1-inch pieces. Dice the ham into small cubes. Use either fresh grated tomato or canned crushed tomatoes.

Choose a wide pot so the meatballs can cook without being crowded. Add the olive oil and sauté the onion with a little salt over low heat.

When the onion is soft and starting to turn golden, add the diced ham and keep cooking on low heat until combined.

Add the crushed tomatoes (use just a little salt, since the ham is salty). Cook for about 5 minutes, stirring occasionally.

Before the tomato gets too thick, add the green beans and cook for about 5 more minutes. The sauce is now ready.

Add the hot water and increase the heat to high.

When it’s about to boil, add the meatballs. The water should cover more than half of the meatballs on the top layer. Taste and adjust the salt. Lower the heat to medium-low.

Let simmer for about 20 minutes, until the broth reduces and you have a soft, slightly saucy texture.

Serve.