450 g/1 lb finely minced pork
225 g/8 oz finely minced veal or beef
85 g/3 oz cooked ham, finely chopped

1 medium onion, grated
1 clove garlic, crushed
3 tablespoons chopped parsley

6 tablespoons soft breadcrumbs
2 eggs
salt and freshly ground black pepper

plain flour
olive or sunflower oil, for frying
1 quantity salsa de tomate

Combine the minced meat, ham, onion, garlic, parsley, breadcrumbs and eggs in a bowl, adding salt and pepper to taste. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.

Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat. Coat the meatballs in flour and shallow fry in batches for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.

Heat the salsa de tomate in a saucepan. Add the meatballs and heat through before serving.

recipie thanks to recipiehound