• 500 g minced veal
• 80 g crustless pancarré
• 50 g grated parmesan
• 2 eggs
• to taste parsley
• nutmeg to taste
• salt to taste
• pepper to taste
• 30 ml extra virgin oil
• to taste milk
• 2 cloves garlic
• 1 l tomato sauce

Procedure

To prepare the meatball mixture, combine the minced meat, the bread previously softened in milk and squeezed out the excess, the various flavourings, salt and pepper in a bowl, kneading until the mixture is homogeneous; also add the eggs and mix, then form the meatballs with the palm of your hand.

Heat the extra virgin olive oil in a pan and gently fry the meatballs, browning them on all sides, then set them aside.

In the same pan, brown the garlic for 3 minutes over medium heat, add the tomato sauce and cook for 15 minutes.

At this point, add the meatballs back to the pan with the sauce, cook everything for another 15 minutes, remove the garlic, add the basil and serve piping hot.

It is possible to flavor the meatball mixture with garlic: you will need 5 cloves of garlic, 20 ml of extra virgin olive oil and a small saucepan. Slowly brown the garlic for 10 minutes in the oil over a very low heat; once the browning is finished, let everything cool, remove the garlic cloves and add the oil directly to the meatball mixture, you will taste what a flavor!