Delicious Italian Parmesan Meatballs!

I think of meatballs as a little boring, but always love it!
This recipe is certainly not boring, but creamy and full of flavour. I am sure it will be a succes with everybody in the family.

Start with the Tomato Sauce:
Olive Oil
200g chopped onions
3 chopped garlic cloves
2 cans of peeled tomatos
1 tbsp tomato pure
8-10 fresh basil leaves

Saute the onions and garlic in the oil. For about 4-5 min.

Add one can of tomato, and only the tomatoes from the other one, chopped. Save the juice. Add also the tomato pure and the basil leaves.

You can put more or less of the garlic and basil in, after taste. I like when there is only a hint of basil, and not too much.

Let it simmer for about 20 min. If it is too wet, remove the lid the last minuts, if it's too dry, add a little of the tomato juice.
Add salt & pepper, and more basil if you like.

For the meat:
500g minced beef meat
2-3 tbsp bread crumbs
4 tbsp milk
1 egg
3-4 tbsp grated parmesan
2 tbsp chopped parsley
2 tbsp lightly chopped capers
salt & pepper
a little butter and oil

Mix all the ingredients. Careful with the salt, the parmesan is salty. You can fry a little taster, to check the salt and pepper.
Again, here you can put more or less of the taste you like. Careful with the capers though. They can get too overpowering.

Form small meatballs, and fry them golden on all sides in the butter and oil. When they are done, put them in the sauce.

If you make the meat before the sauce, cover it and put it in the fridge.
If you fry them in advance, they just need longer time in the sauce to get hot.

Stir carefully so they don't break, and let it simmer for a couple of minuts.

Serve with spagetti and parmesan on top. Enjoy!