Spot the difference…

Pork and beef polpette

(Adapted from Polpo)

For about 30 balls

2 lbs ground pork
1 lb ground beef
3 eggs
1/2 tbs salt
1 tsp ground pepper
150 g breadcrumbs
3 garlic cloves (minced)
A bunch of parsley leaves (chopped)
Canola oil
2 cans of crushed tomatoes
Sugar and salt to taste

1. Preheat oven to 400F.
2. In a large bowl, combine all ingredients except crushed tomatoes.
3. Roll into small meatballs, the size of a golf ball.
4. Line a baking tray with aluminum foil sprayed with canola oil.
5. Place the balls on the prepared baking tray.
6. Roast in the oven for 7 minutes.
7. Remove from the oven, use a tong to turn the balls.
8. Return the tray to oven and roast for another 5 minutes.
9. In a saucepan, pour 2 cans of crushed tomatoes.
10. Season with salt and 1 tsp sugar.
11. Add the meatballs to the sauce, covered, and simmer for 10 minutes.
12. Serve hot.