Chop the parsley and set aside.
Cut the bread crumb into pieces and put it in a bowl with 50 g of water; let soak and then squeeze well.
Remove the casing from the sausage and cut it into pieces.
In a bowl combine the ground beef, sausage pieces, chopped parsley, oregano and nutmeg.
Add the grated Parmigiano Reggiano, the well-squeezed bread crumb and the beaten egg; season with salt and pepper to taste.
Knead for a few minutes until you get a homogeneous mixture.
Take about 20 g of mixture at a time and, with damp hands, form balls; you will get about 24 meatballs.
Pour a drizzle of oil into a pan and brown the meatballs on all sides over high heat, turning the pan so they do not break.
Pour the tomato passata into the pan, rinse the carton with 50 g of water and add it to the sauce; mix gently.
Season the sauce with salt and pepper to taste, add a few basil leaves and cook the meatballs in the sauce for about 20 minutes over medium-low heat.
Plate and serve hot, finishing with basil leaves and bread for mopping up the sauce.
Wine
Refrigerate covered with cling film for 2–3 days. They can also be frozen raw or cooked (ingredients must be very fresh).
Italia, Lazio
| Energy (kcal) | 158.04 |
| Carbohydrates (g) | 4.76 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 11.78 |
| of which Saturates (g) | 3.47 |
| Protein (g) | 7.44 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.29 |
