Italian meatballs

Ingredients for 4 servings:

• 2 slice(s) bread(s), stale, crust removed
• 75 ml milk
• 4 tbsp oil
• 6 spring onions (alternatively 1 onion)
• 1 garlic clove(s)
• 750 g minced beef
• 2 tbsp Parmesan, freshly grated
• 500 ml dry white wine
• 1 gr. can/n tomatoes, chunky (chopped), 800 g
• 2 bay leaves
• salt and pepper
• Nutmeg, freshly grated
• possibly basil if required

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Italian genius

Crumble the bread into a large bowl, pour over the milk, and let it sit. Heat half the oil and fry the onions until soft and lightly browned. Mix the ground meat into the bread. Add the browned onions, crushed garlic, and Parmesan cheese, and season with nutmeg, salt, and pepper. Knead with your hands until well blended and smooth. Using clean, moistened hands, roll the meat dough into 28 equal-sized meatballs. Heat the remaining oil in a non-stick pan and fry the meatballs one at a time. Remove from the pan and place in a baking dish. Add the tomatoes and wine to the pan and bring to a boil. Scrape up any cooking residue from the bottom, add the bay leaves, and season with salt and pepper. Cook for 5 minutes. Spread the tomato sauce over the meatballs and cover with aluminum foil. Bake in a preheated oven at 180°C (top/bottom heat) for about 1 hour. Serve with pasta tossed in butter. Garnish with basil, if desired.