Ingredients: (for 5) 1 lb. ground veal or mixture of ground veal, ground chicken, ground pork (use less proportionately of the chicken) 1 – 1/2 – 2 c of bread, taken from center of loaf of excellent bread (Italian-style or French, but coarse in texture) water 2 eggs 1 clove garlic, finely-chopped handful parsley and handful of basil, both finely-chopped grated lemon rind 1/2 t. sugar 1/2 c Parmesan cheese pinenuts currants Sauce: 1/2 onion, 1 – 1- 1/2 c. tomato pulp, canned or of very ripe tomatoes, Roma variety, 1/2 c. white wine, basil Soften bread in water, then squeeze out all water well.
Mix ground meat, softened bread, beaten eggs, parsely, basil, garlic, handful pinenuts and same of currants, sugar, salt and pepper to taste.
Form into small balls – about 2 in. in diameter – and fry in hot sunflower seed oil (or other seed oil, not olive oil).
Drain on coarse paper or paper towel. Sauté til golden olive oil, onion.
Add white wine – let wine evaporate. Add 1 c. of tomato pulp and finely-shredded basil. Add meatballs to tomato sauce and simmer briefly. Serve.
N.B. Sugar is often added to meatballs and tomato sauces from Naples on South.