Recipe for Italian meatballs

Preparation of the tomato sauce Peel the garlic cloves and then chop them. Sauté two chopped garlic cloves lightly in olive oil with half of the chopped onion. Add the crushed tomatoes, oregano, and pesto. Season with salt and pepper. Add a glass of water, cover, and let simmer on low heat for about 10 minutes. Set aside.

Preparation of the meatballs. Beat the whole egg, then in a large bowl, add the ground meat and the beaten egg, followed by the two remaining minced garlic cloves, the cheese, parsley, and breadcrumbs. Mix everything together with a fork, then season with salt and pepper to your liking.

Shaping and resting Form small meatballs the size of a golf ball. Roll the meatballs in a little flour and place them on a plate in the fridge for 20 minutes.

Cooking In a large pot, heat the olive oil for a moment, then add the meatballs. Brown them on each side. Add the meatballs to the tomato sauce. Let simmer again for 10 minutes.

Cook the orecchiette in a large pot of salted water. Drain.

Arrange the meatballs on a plate over the pasta and top with tomato sauce. Garnish with a basil leaf.