Authentic Italian Meatballs

Name: Authentic Italian Meatballs
Cuisine: British
Ingredients: For the Meatballs:; 250 veal mince (if you can't find, replace with beef mince); 250 beef mince; 500 g pork mince; 1 cup fresh bread crumbs (about 4 slices of bread should do it, no crusts); 2 tbsp fresh parsley; 1/2 cup grated parmesan cheese; 2 tsp salt; 1/2 tsp ground pepper; 1/4 tsp ground nutmeg; 1 extra-large egg; Olive oil; Vegetable Oil; For the sauce:; 1 tbsp olive oil; 1 chopped onion; 2 clove garlic; 125 ml red wine - something good, like Chianti; 750 g canned crushed or chopped tomatoes; 1 tbsp parsley; 1 1/2 tsp salt; 1/2 ground black pepper; For Serving:; Fresh spaghetti!

Grandma Celestine @cook_9174021

Delicious recipe, passed down from my mother from the hills of Bardi in Italy.

Grandma Celestine @cook_9174021

Delicious recipe, passed down from my mother from the hills of Bardi in Italy.

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Ingredients

For the Meatballs:
250veal mince (if you can't find, replace with beef mince)
250beef mince
500 gpork mince
1 cupfresh bread crumbs (about 4 slices of bread should do it, no crusts)
2 tbspfresh parsley
1/2 cupgrated parmesan cheese
2 tspsalt
1/2 tspground pepper
1/4 tspground nutmeg
1extra-large egg
Olive oil
Vegetable Oil
For the sauce:
1 tbspolive oil
1chopped onion
2 clovegarlic
125 mlred wine - something good, like Chianti
750 gcanned crushed or chopped tomatoes
1 tbspparsley
1 1/2 tspsalt
1/2ground black pepper
For Serving:
Fresh spaghetti!

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Steps

1

Place all the ingredients for the meatballs in a bowl. Mix together with your hands until fully combined. Create 2 inch meatballs - you should have around 20.
2

Pour vegetable and olive oil into a large saucepan/skillet. When the oil is hot enough, brown the meatballs on all sides. This will need to be done in batches - give the meatballs enough room in the pan. It should take about 10 minutes per batch. Don't worry about cooking them all the way through, just brown them nicely. Remove from the pan and put on the side.
3

For the sauce, heat olive oil in the same pan you browned the meatballs in. Add the onion and saute for 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up the brown bites from the meatballs off the bottom of the pan. Cook until the wine evaporates, about 3 minutes.
4

Add the tomatoes, parsley, salt, and pepper. Mix together.
5

Return the meatballs to sauce, cover, and simmer on the lowest heat for 25 to 30 minutes. Let the meatballs cook all the way through.
6

Serve on some hot spaghetti, and be sure to sprinkle on parmesan!