Beef mince meat,
1/2 clove of garlic,
2 full spoon of thin bread crumb,
salt - black pepper,
parmisan (be generous)
On a chopping board shred the parslay and chop the garlic as thin as you can.
In a bowl mix the mince meat with the parslay, the garlic, the bread crumb, the grated parmisan adding a little salt and black pepper, than add the egg mixing all together until the mixture is nice and solid but soft.
Now start to make balls with the mixture of the size that you like (I suggest not too big otherwise they will taste less than what they should). Once you have done put them on a side covered with climfilm.
1/4 of chopped white onions,
500g of tomato sauce (passata di pomodoro),
leafs of fresh basil,
salt - black pepper
In a large pot, brown the chopped onion with olive oil and add the tomato sauce (passata di pomodoro).
When the passata start to boil, put the meatballs in and leave it to cook for at least 20 minutes (slow-medium flame), adding a little salt, black pepper and some leafs of basil to the sauce, making sure that the balls don't stick to the bottom of the pot, and finish.
Serve hot or warm.