Meatballs With Tomato Sauce - ground pork

Method

• One of the key steps in creating world class meatballs is to not overwork the ingredients when mixing, so keep this tip in mind when combining the ingredients.
• In a large bowl add the ground meat, garlic, onion, grated cheese, parsley, salt and pepper, and breadcrumbs.
• Gently mix the ingredients by hand (do not use a mechanical mixer) until the ingredients are combined.
• Next, combine the egg and milk in a smaller bowl and mix well.
• Add the milk/egg mixture to the already combined ingredients and mix until the meat has absorbed the liquid (again keeping mind to not overwork the mixture).
• All mixing should be done by hand.
• Next, scoop about 1 1/2 tablespoons of the mixture into your hand and gently form a ball.
• Again, do not overwork the mixture.
• You're simply looking to keep the integrity of the ball shape and not to create a snowball-like meatball you can hurl through the air (tightly packing the meat will result in a very tough and dense meatball).
• You can make the meatballs larger but we like our meatballs on the smaller side.
• Next, bring the Canola oil up to heat in a large fry pan and place 6-7 meatballs in your pan being careful not to crowd the pan.
• You should have a medium flame going underneath your pan because you will not be finishing the meatballs in tomato sauce.
• The medium flame will ensure you don't burn the meatball exterior while leaving the interior raw.
• I generally fry the meatballs for about 2-3 minutes on each side and then remove them to an elevated oven tray (and place them in a 200 degree C oven until they're ready to be consumed).
• Prior to serving you can ladle a bit of hot tomato sauce over the meatballs, this way the lovely meaty crust is preserved with the added luxury of a bit of tomato sauce.