• 280 g ground veal
  • 280 g ground pork
  • 10 g parsley (chopped)
  • 10 g basil (chopped)
  • 45 g bread crumbs
  • 85 g milk
  • 2 eggs
  • 40 g grated parmigiano
  • 5 g cracked black pepper
  • 10 g salt or to taste


  1. Mix bread crumbs with milk and soak until really soft.
  2. Mix soaked bread mixture with eggs, salt, pepper, and herbs together.
  3. Then add to both ground meats and mix well.
  4. Let meatball mix rest in fridge for1 hour, shape into 65g balls.
  5. Drop meatballs into simmering tomato sauce, braise on medium simmer for 1.5-2 hours or until tender but still juicy.

IngredientsTomato Sauce

  • 3 litres of canned tomatoes 500 ml of chicken stock or water 85 ml extra virgin olive oil
  • 5 g chili flakes
  • 3 cloves of garlic Pinch of black pepper Salt to taste


  1. Puree tomatoes and pass through a mill, removing only seeds.
  2. Add all ingredients to pot and bring to boil.
  3. Simmer 10 minutes and add meatballs to braise.
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