Meatballs in Tomato Sauce

Method

1. Add ground meat, parmesan, breadcrumbs, egg, salt, pepper, olive oil, and finely chopped parsley and garlic (garlic optional, remove germ for milder flavor) to a bowl.
2. Mix well with your hands until all ingredients are evenly combined.
3. Shape the mixture into meatballs: for tomato sauce, make medium-sized round balls (about the size of a walnut).
4. Optionally, adjust size and shape for other cooking methods: flatten slightly for baking, roll in breadcrumbs for frying, or make smaller for broth.
5. In a large pan or wok, heat a drizzle of olive oil and sauté minced shallot with half a glass of water (never add water to hot oil).
6. When the shallot starts sizzling, add the meatballs to the pan.
7. Gently shake the pan to turn the meatballs without breaking them. Cover and cook for 5–6 minutes.
8. Uncover, shake again to turn, then add the tomato sauce.
9. Rinse the tomato sauce jar with about three-quarters of water and add to the pan.
10. Season with salt and add a teaspoon of sugar to reduce the acidity of the tomato.
11. Cover and cook over moderate heat for 45 minutes.
12. Remove from heat, add fresh basil leaves, and let rest for a few minutes.
13. Serve meatballs on their own or with spaghetti, optionally topped with grated pecorino.