To prepare the meatballs – using your hands, mix the two meats together in a bowl with the nutmeg, parmesan, half the parsley, a teaspoon of salt, and half a teaspoon of pepper. In a separate bowl, add the eggs and roughly tear in the sourdough. Use your hands to mix into a pulp, then combine with the meat. When the mixture is well combined, shape into meatballs of approximately 50g each.
To cook the meatballs – place 100ml of olive oil into a pan over a high heat. When the oil is hot, add the meatballs and fry for 2-3 minutes or until brown on all sides. Turn off the heat and remove the meatballs from the oil. Allow the oil to cool, then transfer into a jar for reuse.
In a separate pan, add the remaining 50ml of olive oil, the tomatoes, and the water. Season well with salt and pepper, reduce the heat to low, place the meatballs into the sauce, and slowly simmer for 30 minutes, turning them occasionally. Test that the meatballs are cooked by pushing a steel skewer or knife into their centre and touching the skewer to your lip. If the skewer is hot, the meatballs are cooked.
To serve – season the sauce to taste with salt and pepper. Divide the meatballs onto plates and spoon over the sauce. Finish with a drizzle of olive oil, sea salt, parsley, and grated parmesan. Serve with charred Officina sourdough.
220g beef mince
200g pork mince
½ tsp ground nutmeg
100g parmesan cheese, grated
2 handfuls parsley leaves, finely chopped
150g sourdough, crusts removed
150ml extra virgin olive oil
600g tinned tomatoes
parmesan cheese, to serve
sourdough, to serve