Polpette al sugo

Method

1. 1 Soak the breadcrumbs in fresh milk for 10 minutes to soften them.
2. 2 Mix ground beef and pork with breadcrumbs, eggs, grated cheese, minced garlic, parsley, salt, and pepper.
3. 3 Shape the mixture into round balls about the size of ping-pong balls, and refrigerate for 15 minutes to firm them up.
4. 4 Sauté the garlic in olive oil, then add the canned tomatoes and cook the sauce for 10 minutes.
5. 5 Add the meatballs to the sauce, cover and simmer over low heat for 30 minutes, shaking the pot occasionally.
6. 6 Sprinkle with Italian basil leaves, let it rest for 5 minutes, then serve with bread.

With an appliance

• Pressure cooker 50 min

  Replace step 5: pressure cook for 8 minutes, then release the pressure naturally; arrange the meatballs in a single layer, overlapping them so that the bottom ball is flattened.