Sauce

• The tomatoes are heated in a pot and simmered while the rest of the dish is being prepared. I always use passata (blended tomatoes) because it is a very homogeneous mass from the start and thus you can avoid thickening the tomato sauce.
• If you want to season the sauce a bit, add some basil, chili, or garlic, but the pure taste of tomato is fantastic with the meatballs.
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• The meat is kneaded with wheat flour, onions, and the spices, and adjusted with milk until it has a firm smooth consistency.
• The meat is shaped into round balls and fried in a pan. To keep them round and give a uniform frying surface, it is recommended not to put too many in at once and to roll them around by tilting them on the pan at regular intervals while frying.
• I prefer them to have a slightly crispy surface even after sitting in the tomato sauce for a while, so it's important to give them enough time without burning them. If you give them less time, they will have a texture that is less pronounced in the finished dish.
• Alternatively, they can be made in a deep fryer.
• When the meatballs have a seared crust, place them in the pot with the tomato sauce and serve with the steaming hot spaghetti.