Meatballs

• 450 gms – 1 lb. beef mince
• 50 gms – 1.75 oz. Parmigiano Reggiano finely grated
• 100 gms – 3.5 oz. breadcrumbs
• 1 tbsp parsley chopped
• 1 pinch grated nutmeg
• 1 tsp salt
• 1 pinch pepper

Agrodolce (Italian sweet and sour) sauce

• 1 tbsp parsley chopped
• 2 tbsp extra virgin olive oil
• 4 anchovies
• 1 onion finely chopped
• 1 stalk celery chopped
• 4 tbsp tomato puree passata
• 2 tbsp raisins
• 2 tbsp pine nuts
• 1 bay leaf
• 2 sage leaves
• 1 tsp dry rosemary
• 30 ml – 1 oz. white wine
• 30 ml – 1 oz. water
• 25 ml – 0.85 oz. red wine vinegar
• 1 tbsp sugar
• salt to taste