Based on the recipe on Youtube by chef Pasquale, with a few extra ingredients for added flavour.

Ingredients:

• 400 grams of mixed (beef & pork) mince,
• ½ – 1 cup of very finely chopped parsley,
• 3 cloves of garlic, finely chopped,
• 2 eggs,
• ½ – ¾ cups of breadcrumbs (I add ½ a cup, mix it and then add more if it is too sticky),
• 1 heaped teaspoon of mittelscharfer Senf (a mild German mustard, a little stronger than French's, less strong than Dijon mustard),
• 1 heaped teaspoon of sambal oelek,
• 1 cup of grated parmesan,
• Salt and black pepper to taste,
• Optionally, 1 – 2 teaspoons of ground cumin,
• Optionally, 1 - 2 teaspoons of fennel seeds, well crushed in a pestle and mortar.

Method:

1. In a large mixing bowl, thoroughly mix all the ingredients together with your hands. I usually add the breadcrumbs a little at a time, until the consistency is right (not too sticky),
2. Brush a large baking tray with a little oil,
3. Roll the mixture into small (about 3 cm in diameter) balls, and place onto the baking tray, so that they are not touching,
4. Roast in the oven at 200°C for 15 minutes (longer, say 20 minutes, if you are going to eat them without cooking in a sauce after roasting).

Serving Suggestion:

After roasting, I usually simmer the meatballs in a spicy tomato sauce (onions, garlic, sambal oelek, dried basil, dried oregano, tinned tomatoes, tomato purée and a glass of red wine) for 20 minutes, and then serve with pasta (capellini or spaghetti).