Meatballs In Tomato Sauce

Method

1. Remove the crust from the bread and soak the bread in milk until soft.
2. Pass the beef and veal meat through a meat grinder twice.
3. Add grated Parmigiano to the ground meat.
4. Add chopped rosemary, nutmeg, chopped cooked ham (or mortadella), pepper, chili (optional), and parsley.
5. Squeeze the excess milk from the bread and add the bread to the meat mixture.
6. Add one or more egg yolks to adjust moisture (optional).
7. Mix everything well with your hands.
8. Cover the mixture and refrigerate for about two hours.
9. After resting, cut the smoked provola into small cubes (3-4 per meatball).
10. Lightly oil your hands to prevent sticking.
11. Take a portion of the meat mixture, make a hole, insert a piece of provola, and shape into a ball. Repeat for all meatballs.
12. Prepare the tomato sauce: in a pot, heat olive oil and sauté onion, garlic, bay leaf, a piece of lard, and rosemary.
13. Add chopped tomatoes, tomato concentrate, a whole chili pepper, oregano, and a splash of water. Let simmer.
14. Coat the meatballs in flour.
15. In a separate pan, sear the meatballs in olive oil until browned on all sides.
16. Add sliced bell peppers to the same pan and cook with thyme and rosemary.
17. Add butter to the peppers and cook until it becomes a beurre noisette.
18. Deglaze the pan with a little tomato sauce or water.
19. Transfer the seared meatballs and peppers to a baking dish.
20. Pour the tomato sauce over the meatballs, add the lard piece, and sprinkle with oregano.
21. Crack a whole egg on top, add a few butter flakes, and season with black pepper.
22. Bake in a preheated oven until the meatballs are cooked through and the egg is set.
23. Garnish with fresh rosemary and serve.