Polpette in a Basic Tomato Sauce

We had a Valentine's Day weekend Italian meal with these delisious meatballs as a part of it. My spouse even cooked some to make sure the seasoning was good. These are tender, and tick all my meatball loving boxes. Ingredients • 1/2 c. breadcrumbs • 500g minced beef • 500g minced pork • 1 large egg, beaten • 2 garlic cloves, very finely chopped • 150g Parmesan, grated • Extra virgin olive oil • 1 medium onion, finely chopped • 200ml passata • 1 x 400g tin Italian chopped plum tomatoes • Small handful flat parsley, chopped • Small handful basil leaves, torn • Flaky sea salt • Black pepper 1. Put the stale breadcrumbs into a small bowl and cover with milk. Leave for 20mins, churning once or twice with a fork, until the milk has absorbed and the bread is mushy. 2. Place the minced beef and pork into a large mixing bowl and add the egg, half the chopped garlic and two-thirds of the Parmesan. Turn several times with your hands and add a good pinch of salt and a twist of black pepper. Now introduce the mushy bread, squeezing the excess milk off first, and spend several minutes mixing together with your hands to incorporate everything smoothly. 3. Preheat the oven to 180˚C. Roll the meat mixture into 20 even spheres, roughly the size of ping pong balls. Place onto a baking sheet and drizzle a little oil, evenly coating the meatballs by moving them around. Add a good twist of salt and pepper and place in the hot oven for 12–15mins, turning once halfway through, until golden brown. 4. Meanwhile, gently heat a few glugs of olive oil in a large saucepan and sauté the chopped onion and the remaining chopped garlic. When the onion is soft and glossy, add the passata and chopped tomatoes with a very good pinch of salt. Simmer on a low heat for 15mins stirring occasionally, add the parsley and basil towards the end with a twist of pepper, and adjust the seasoning if necessary. 5. Serve the meatballs in the tomato sauce with the remaining Parmesan on top.