2 slices of bread rinds removed
1/4 pint of full fat milk
1 egg lightly beaten
500g of very finely minced beef
200g of very finely minced pork
1 tablespoon chopped onion
2 tablespoons of finely chopped flat leaf parsley
a pinch of ground nutmeg
60g of pecorino or parmesan cheese
1 tablespoon olive oil
1 teaspoon table salt
1/4 teaspoon ground black pepper
Unflavoured home made breadcrumbs
Vegetable oil for frying
Put the milk and bread in a small saucepan and bring it to the boil. Mash it together with a fork until uniform and set aside to cool.
In a large bowl mix the pork and beef, chopped onion, parsley, egg. nutmeg, grated cheese, the bread mixture, oil, salt and pepper.
Mix everything gently by hand and without squeezing the mixture shape into small round balls about 1 inch diameter.
Roll the meatballs in the breadcrumbs.
Choose a pan with a lid big enough to hold all the meatballs in a single layer.
Pour in oil until it is about 1/4 inch deep then turn on the heat to medium and when the oil is hot enough slide in the meatballs. Brown the meatballs turning them carefully so that they do not break up.
When browned turn off the heat and tip the pan so that you can remove as much of the fat as you can with a spoon.
Turn the heat back on to medium and add the copped tomatoes and their juices with a pinch of salt and cook turning the meatballs carefully over once or twice as they cook.
Cover the pan and cook on a low heat for about 25 minutes until the tomato sauce has thickened. Taste and add salt to taste.
You can serve these with pasta now or cool them down and keep them in the fridge to serve reheated the next day