500 grams of pork mince
500 grams of beef or veal mince
3 tablespoons of Pecorino cheese
1/4 cup of chopped continental parsley
1 cup of breadcrumbs
salt and pepper
Diced garlic (up to you how much)
2/3 of the bottle of Passata sauce
1 clove of garlic diced
some beef stock if the sauce becomes to thick
Place all the meatball ingredients together in a bowl and mix really well. Roll into small balls, the size is up to what you prefer.
Put two tablespoons of olive oil in a large deep fry pan and fry the meatballs gently. Turning over so all sides are cooked.