Method:

Prepare the Meatballs:

Combine the meats: In a large bowl, mix the minced beef and pork.

Add the flavorings: Add the egg, Parmesan, breadcrumbs, parsley, garlic, pine nuts, salt, pepper, and a pinch of nutmeg. Mix well until everything is fully incorporated.

Shape the meatballs: Roll the mixture into small, bite-sized balls (about the size of a golf ball).

Fry the meatballs: Heat some olive oil in a skillet over medium heat and brown the meatballs on all sides (around 6–8 minutes). Set aside.

Make the Tomato Sauce:

Cook the aromatics: In the same skillet, add more olive oil and sauté the onions, garlic, celery, and carrots until softened (about 5–6 minutes).

Add the tomatoes: Crush the canned tomatoes and add them to the skillet, stirring to combine. Season with salt, pepper, and simmer for about 15 minutes.

Simmer with the meatballs: Gently place the browned meatballs into the sauce and cover them with the tomato mixture. Simmer for 25-30 minutes, ensuring the meatballs are fully cooked through.

Optional: Serve with Polenta:

Prepare polenta as directed, or serve over pasta if preferred. If serving with polenta, you can cook it according to package instructions, and once ready, serve the meatballs on top.

Variations & Tips:

Gluten-free: Substitute breadcrumbs with gluten-free options like rice flour or ground almonds.

Dairy-free: Skip the Parmesan and use a dairy-free cheese or nutritional yeast for flavor.

Add herbs or spices: Customize the flavor by adding herbs like rosemary, thyme, or spices like cumin or fennel seeds.

Substitutions:

You can experiment with different meats, such as veal or turkey, for a lighter version.

For a spicier touch, feel free to add more chili flakes or even a dash of smoked paprika.