To start, manufacture the tomato dressing. Ignite a saucepan and include the olive oil. Include the garlic, onion, oregano, and chilli flakes, letting it cook for about five minutes using a mild flame. Follow this with the addition of the canned tomatoes, cherry tomatoes, red wine vinegar, sugar, salt and pepper. Allow the mixture to boil before reducing the heat to a minimum level and letting it simmer for 45 minutes with a lid on. Stir this occasionally.
While the tomato sauce is simmering, get to making the meatballs. Mix the breadcrumbs and milk, then set aside to allow it to replenish with moisture for 20 minutes. Then move the pork and beef mince to a bowl and add the salt and oregano. Follow this with the soaked breadcrumbs, merging all ingredients together well. Create meatballs by rolling a small portion of the meat mixture in your palms, aiming to keep all balls the same size.
Turn on the cooker and warm up your frying pan. Add vegetable oil, followed by the meatballs. Fry for a round eight to ten minutes using medium heat, regularly turning them until thoroughly browned.
Remove the meatballs from the pan and introduce them to the tomato sauce that was simmering. Let it simmer on a low heat for 15 minutes with the lid on, stirring and periodically spooning the sauce over the meatballs, before removing from the heat.
We have separately the ingredients and procedure for Gremolata, which includes a large amount of roughly chopped flat parsley, approximately the same amount of roughly chopped mint leaves, the zest of a lemon, two cloves of garlic, some olive oil, and a touch of sea salt.
To prepare the gremolata, incorporate the mint, parsley, lemon peel, garlic, olive oil, and salt into a blender and combine until smooth. When ready to dish up, position the meatballs and tomato sauce in a serving container and drizzle the gremolata on top.