In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
Mix everything well with your hands.
Slowly pour in the milk. Mix again until smooth and even texture.
Add salt and pepper.
If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
Roll and cook meatballs
Preheat oven to 400 F.
Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
With an ounce of meat you’ll have medium size meatballs, think walnut size.
Of course you can make your meatballs smaller or bigger, depending your preference.
Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
Cook meatballs in tomato sauce
In a large skillet pan add a generous drizzle of extra virgin olive oil.
Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
Bring to simmer and cook on low heat for 15-20 minutes.
Can I fry meatballs instead of baking them?Yes, you can! Fry meatballs in extra virgin olive oil or a mix of butter and extra virgin olive oil. Then add the tomato sauce and proceed with the last steps of this recipe.Can I freeze meatballs?YES, you can! Freeze them on a tray after baking in the oven, then transfer in a freezer bag. When needed remove from the freezer and cook in the sauce as described in the recipe (no need to defrost).
Polpette - Italian Meatballs In Rich Tomato Sauce https://www.italianrecipebook.com/polpette/