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Polpette al sugo (Meatballs)


-350g (12oz) of minced veal
-350g (12 oz) of minced beef
-1/2 cup of bread crumbs
-50g (2oz) of pecorino
-1 egg
-1/4 cup olive oil
-1 tea spoon nutmeg
-1 lemon (zest)
-3 minced cloves of garlic
-2 tbsp of chopped parsley
-Salt
-Pepper
-Peanut Oil (for frying)
-Flour to roll the meat balls
-A big pan of tomato sauce
1 - In a big bowl mix all the ingredients (except the peanut oil and flour), and let rest for one hour in a refrigerator;



2 - Make the meat balls in a size of a golf ball and roll it around the flour;



3 - Fry the meat balls in hot oil until golden brown, if you would like a lighter version you can bake it in a 220C / 420F for 15 minutes;



4 - Add the meat balls to finish cooking into the tomato sauce pan. 

5 - Simmer for one hour.