these are cooked from raw and are beautifully tender
The tomato sauce
Blitz 1 onion and 2 cloves of garlic.
Fry gently in plenty of ev olive oil.
Add one small glass wine and blitzed up tinned tomatoes (or pasatta). Reduce till it spits furiously for 15 mins.
Squeeze 250g pork (or beef) mince in your fingers for a minute to loosen up the pieces.
Add breadcrumbs, 1 beaten egg, 1 chopped chilli, & a herb - I use basil, or sage with pork mince.
Roll into 10 balls.
Pour tomato sauce into a shallow dish, place (raw) meatballs on top.
Grate parmesan over the dish.
Bake @ 190 for 40 mins covered in foil - then 10 mins without foil.
See also Spanish meatballs