For 4 people

INGREDIENTS
250 g minced beef if possible with 5% fat
100 g freshly grated parmesan
3-4 thin slices of Bologna mortadella to be chopped
2 slices of wholemeal bread
1 egg
1 tablespoon sultanas
1 good pinch of nutmeg
A small bowl of flour
2 or 3 tablespoons of milk
1 tablespoon chopped flat-leaf parsley
800 g tomato sauce or coulis passata
3 sprigs of rosemary
Extra virgin olive oil
Salt & Pepper

Fresh Pasta to serve with the meatballs

TWO TIPS FOR MAKING THESE POLPETTE AL SUGO
It's all about the shape and the cooking:
 1. Form regular balls with wet hands (they won't stick and will slide better) between the two palms of your hand. Then dip them in flour (a very thin layer): this will help them keep their shape and also thicken the sauce (which does not cook very long).
 
2. Cook over a low heat and place the meatballs gently in the sauce, then cover (this will create a sort of mini oven with the steam and therefore make the cooking more even). Turn them over gently with a spoon (they should release easily from the bottom), cover and cook again.
 
 
 
INSTRUCTIONS
  1. Put the meat in a bowl, then crumble the bread and sprinkle it with a few spoonfuls of milk (this will moisten it). Mix, season with salt and pepper, then add the flat-leaf parsley, chopped mortadella, nutmeg and raisins.
  2. Add the egg and mix, then add the parmesan cheese in two stages. Mix to form a soft dough.
  3. Pour the flour into a flat plate and put another plate next to it.
  4. Using wet hands, form and roll walnut-sized dumplings (about 40) between your palms. Place them on a plate and roll them one by one in the flour and place them on a plate.
  5. Heat 4 tablespoons of olive oil in a frying pan or large saucepan. Add the rosemary, then pour in the sauce and cook for 7 minutes over a medium heat. Season with salt.
  6. Carefully place half the meatballs on top, cover and leave to cook over a low heat for about ten minutes (the sauce should barely simmer and steam will be created inside).
  7. Using two spoons, turn the meatballs over very gently and leave to cook for 6-7 minutes, still covered and on a low heat.
  8. Gently remove the meatballs and cook the rest of the meatballs in the same way and still on a low heat.
  9. Serve hot or warm with a rocket salad for example
 
Tips :
Storage: these dumplings will keep for 4 hours at room temperature and, once cooled, for two days in the fridge. Remember to reheat them gently in the pan or in the microwave before serving.
Variations: you can replace (or add) the raisins with pine nuts, the nutmeg with lemon zest, the rosemary with sage or bay leaf...