Pork and veal meatballs with curly pasta and parmesan

Each person you speak to will likely have a different recipe for the best meatballs.  I still haven’t found them, and there very well may not be a single best recipe.  I’ve tried beef alone, beef with pancetta, beef with bacon, pork and beef, addition of buttermilk, etc.  All good.  These have pork and veal mince, in a rough ratio of 90% veal, 10% pork.  Use 500 g (1 lb) of mince in total, and mix in 1 clove minced garlic, 1/4 cup minced parsley, 1/2 cup grated parmesan, 1 tsp black pepper.  Roll the meatballs small, the size of a walnut, and ideally rest in the fridge for at least 30 minutes.  Saute the meatballs in a bit of oil until brown on all sides.  Add in 1 minced onion and 1 minced garlic clove, and cook another 3-5 minutes.  Deglaze the pan with 1/2 cup red wine and cook off the alcohol (about 5 minutes).  Add in 2 cans (about 500 g, 1 lb, in total) diced tomatoes (in juice), 1 Tb oregano, and salt and pepper to taste.  Once brought to the boil, reduce the heat to low, cover and cook for about 45 minutes.  The sauce should be thick.  Serve over pasta and generously grate more parmesan to serve!


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