Real spaghetti meatballs

Ingredients:

Meatballs

• 220 g of minced veal
• 220 g of minced pork
• 450 g of ground beef
• 1 cup fresh white bread crumbs (4 slices crustless bread)
• 1/4 cup spiced breadcrumbs
• 2 tbsp chopped fresh parsley
• 0.5 tbsp. grated parmesan
• 2 teaspoons coarse salt
• 0.5 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1 large egg, beaten
• Vegetable oil
• Olive oil

Sauce

• 1 tbsp. l. olive oil
• 1 cup chopped onion (1 pc.)
• 1.5 tsp chopped garlic
• 0.5 cups of quality red wine, such as Chianti
• 1 can (800 g) of canned crushed tomatoes, or plum tomatoes in tomato puree, chopped
• 1 tbsp chopped fresh parsley
• 1.5 tsp coarse salt
• 0.5 tsp ground black pepper

For serving

• 0.7 kg spaghetti, cooked according to package directions
• Freshly grated parmesan

Preparation:

1. In a bowl, combine all the ground meat, breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water. Mix lightly with a fork. Using your hands, form the mixture into 5cm diameter meatballs. You should get 14-16.
2. Pour equal amounts of vegetable and olive oil into a large frying pan (30 cm) to create a 0.5 cm layer. Heat the oil. Very carefully, a few meatballs at a time, add them to the oil and fry them thoroughly on all sides over medium heat, turning them gently with a spatula or fork. This should take about 10 minutes per batch. Do not overcrowd the pan with meatballs. Transfer the meatballs to a plate lined with paper towels. Drain the oil from the pan; do not wash it.
3. For the sauce, heat the olive oil in the same skillet. Add the onion and cook over medium heat until translucent, 5-10 minutes. Add the garlic and cook for another minute. Add the wine and cook over high heat, scraping up any browned bits from the bottom of the pan, until almost all the liquid has evaporated, about 3 minutes. Add the tomatoes, parsley, salt, and pepper.
4. Transfer the meatballs to the sauce, cover, and simmer over low heat for 25-30 minutes, until the meatballs are cooked through. Serve hot with spaghetti and sprinkled with grated Parmesan.