Method:
To prepare meatballs with tomato sauce, start with the meat mixture: cut stale bread into pieces and place it in a mixer with blades and pulse until crumbly. Set the crumbs aside and remove the twine from the sausages,
cut them gently lengthways and finally remove the casing. Squeeze the meat out with a knife blade or a fork,
then place it in a bowl together with the ground meat. Add oregano, a pinch of grated nutmeg, and chopped parsley. Finally, add grated Parmesan cheese and the breadcrumbs you made as well as an egg
and knead everything with your hands, adding salt and pepper and mix until you have obtained a homogeneous mixture.
Use this mixture to form little balls weighing 7 oz each, taking a piece of the mixture and shaping it with both hands: with our quantities, you will obtain 24 meatballs. As soon as all the meatballs are ready, heat some oil in a non-stick pan
and when the oil is hot, place the meatballs in the pan, cooking them on both sides for a couple of minutes. Pour in tomato puree
add water, season with salt and pepper, lower the heat and continue cooking for 15-20 minutes. Once ready, season with dried oregano and enjoy your meatballs with tomato sauce still hot.