Add Garlic (1 clove), half of the Carrot (1), and half of the Celery (1 stalk) to a blender or food processor. Pour in a little bit of Extra-Virgin Olive Oil (to taste) and blend.
Put a medium size frypan on the stove at a low-medium heat and add a generous drizzle of Extra-Virgin Olive Oil (to taste).
Once the oil starts to warm, add the vegetable puree, Tomato Passata (to taste) and a sprinkle of Salt and Pepper (to taste). Then mix really well making sure all of the ingredients come together really well. Leave the sauce to cook for 1-3 hours. If you slow cook it, it always tastes best, adding some basil toward the end so it enhances the flavor but doesn’t overcook!
To make the Italian meatballs, put the Garlic (3 clove), remaining half of the carrot and celery into a small hand blender. Mix them together with heavy splash of Extra-Virgin Olive Oil (to taste) and blend until smooth.
Place the Pork and Veal Mix (500 gram) into a mixing bowl and add the vegetable mixture.
Add Egg (3), 3-4 tablespoons of Breadcrumbs (to taste) and a generous amount of Fresh Parsley (to taste).
Next, sprinkle Dried Mixed Herbs (to taste) over the top, to really enhance the flavor of the Italian meatballs.
Now dip the Bread (2 slice) into the bowl filled with Water (to taste), a couple at a time, then quickly removing them and squeezing all the water out using your hands.
Break up the wet bread into pieces, using both of your hands, adding them to your main mixture as you go.
Next up it’s time for the cheese! Add both the Pecorino Romano Cheese (4 tablespoon) and Parmigiano-Reggiano (4 tablespoon) to the bowl and be sure to take the flavour of these Italian meatballs to a whole new level!
Add in a tablespoon or two of Extra-Virgin Olive Oil (to taste) along with a sprinkle of Salt and Pepper (to taste).
It’s now time to mix it all together! Using your hands (or a fork), mix the ingredients together really well, making sure the eggs are mixed well and everything is combined. Do this, until you are able to form a large ball (for this part hands-only are best!) and most of the mixture has been removed from the sides of the bowl.
Now to form the Italian meatballs! Make sure you have cleared the space you are working on and prepare a tray with some baking paper on top. Wash your hands thoroughly, keeping them a little bit wet to make it easier to work the mixture.
Get a palm full of ingredients or less, depending on the size you want to make, and roll them into a ball. Make as many meatballs as you can using all of your mixture, and try to make them all more or less the same size as this will ensure they all cook through at the same time.
Once you are ready to cook the meatballs, heat up a generous amount of Extra-Virgin Olive Oil (to taste) in a medium-large frypan. When the oil has started to warm, gently place each meatball down in the pan, leaving it to cook for at least 5 minutes. Then, gently turn each one and leave it to cook for another 5 minutes.
Leave them to fry a little longer, then add the tomato sauce you have prepared lathering each Italian meatball so it is completely infused with the flavor of the sauce!
Again, each one will need to cook for at least 5 minutes on each side, depending on how large – or small – you make them.
Once the meatballs are ready, place a dollop of sauce in the center of a white plate and place 2-3 on top, not to mention a generous serve of the fresh sauce on top.
Add a sprinkle of Dried Mixed Herbs (to taste), another sprinkle of cheese and serve with a fresh basil leaf either on top or on the side of the plate. Enjoy them with some warm crusty bread on the side…and make sure you have seconds!!