Polpette al Sugo

Method

1. Prepare the meat mixture: combine ground chicken and veal with breadcrumbs, salt, pepper, garlic, and egg. Mix well until evenly combined.
2. Shape the meatballs with slightly wet hands into small, round or oval balls.
3. Heat olive oil in a pan. Add a whole clove of garlic and optionally a chili pepper, and let sizzle.
4. Once the garlic is fragrant, pour in tomato passata and season with salt. Add small pieces of celery to the sauce.
5. Let the sauce cook for about 10 minutes, then bring to a boil.
6. Gently add the meatballs to the boiling sauce. Cover the pan and cook for about half an hour, turning the meatballs occasionally.
7. Serve the meatballs with the sauce, accompanied by bread for dipping.