Chop the parsley and set it aside.
Cut the bread crust into pieces and place it in a bowl with 50 g of water; let it soak and then squeeze well.
Remove the casing from the sausage and cut it into pieces.
In a bowl, combine the ground beef, the sausage pieces, the chopped parsley, oregano, and nutmeg.
Add grated Parmigiano, the squeezed bread, and the beaten egg; season with salt and pepper to taste.
Knead for a few minutes until you obtain a homogeneous mixture.
Take about 20 g of mixture at a time and, with damp hands, form small balls; you will obtain about 24 meatballs.
Pour a drizzle of oil into a pan and brown the meatballs on all sides over high heat, shaking the pan to avoid breaking them.
Pour the tomato puree into the pan, rinse the container with 50 g of water and add it to the sauce; mix gently.
Season the sauce with salt and pepper to taste, add a few basil leaves, and cook the meatballs in the sauce for about 20 minutes over medium-low heat.
Plate and serve hot, garnishing with basil leaves and bread for soaking.
Wine
In the refrigerator covered with plastic wrap for 2-3 days. They can also be frozen raw or cooked (ingredients must be very fresh).
Italia, Lazio
| Energy (kcal) | 158.04 |
| Carbohydrates (g) | 4.76 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 11.78 |
| of which Saturates (g) | 3.47 |
| Protein (g) | 7.44 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.29 |
