Meatballs With Sauce

Preparation:

Preparation: Place the minced meat in a bowl, add the chopped sausage, the finely chopped parsley and garlic, the grated Parmesan and the stale bread soaked in water, squeezed and broken up, then mix the ingredients with a wooden spoon . When they are well blended, tie everything with a beaten egg on the side with a pinch of salt and a grind of pepper. Obtained from the compound obtained many small round meatballs, shaping them with slightly moistened hands. At this point, pour plenty of olive oil into a pan, heat it and fry the meatballs over moderate heat for 4-5 minutes, or until they are uniformly golden. At the end, remove them from the container with a slotted spoon and pass them on a sheet of absorbent paper, to eliminate the excess grease. Peel the onion, chop it into half-moons and fry it in a saucepan with a couple of tablespoons of oil over moderate heat for about 5 minutes. Add the peeled and sieved tomatoes, season with salt, pepper and basil and cook over low heat for about ten minutes. After the indicated time, put the meatballs in the saucepan with the sauce and continue cooking for another 15 minutes. Serve the meatballs and their sauce together with a steaming polenta, or use them as a condiment for pasta.