Meatballs in Pancetta Sauce

Method

1. Slice the pancetta. Heat a drizzle of olive oil in a cast-iron casserole over high heat, then add the pancetta. Lower the heat once it starts sizzling and cook gently.
2. Add the chopped onion, lower the heat, and let it stew slowly without browning.
3. Meanwhile, prepare the meatballs: soak the bread in water (without milk, as per the chef's preference).
4. In a bowl, combine the ground beef, ground pork, eggs, grated Parmesan, breadcrumbs (reserve some for adjustments), boiled potatoes, salt, and the squeezed bread.
5. Knead the mixture until well combined. If too wet, add more breadcrumbs. Let the mixture rest for at least 15 minutes (30 minutes is even better).
6. Add the tomatoes to the simmering pancetta and onion sauce, season with a pinch of salt, and let it cook gently over low heat. Do not let it dry out too much.
7. After the mixture has rested, shape meatballs of about 30–35 g each.
8. Lightly coat each meatball in flour, shaking off excess.
9. Heat frying oil to just above 170°C (it will drop to about 160°C once the meatballs are added). Fry the meatballs for 5–7 minutes until golden and cooked through. Drain on paper towels.
10. Add the fried meatballs to the sauce and let them simmer for about 5 minutes to absorb the flavours. Adjust salt if needed.
11. Serve the meatballs with the sauce. Optionally, pair with pasta or crusty bread.