Ingredients: ⅓ cup plain bread crumbs, ½ cup milk, 2 tablespoons olive oil, 1 onion, diced, 1 pound ground beef, 1 pound ground pork, 2 eggs, ¼ bunch fresh parsley, chopped 3 cloves garlic, crushed 2 teaspoons salt, 1 teaspoon ground black pepper, ½ teaspoon red pepper flakes, 1 teaspoon dried Italian herb seasoning, 2 tablespoons grated Parmesan cheese
For the sauce: 1 can tomato purée, 2 tbsp butter, 1 big tablespoon flour, 1 teaspoon estragon, salt and pepper
Step 1 Cover a baking sheet with foil and spray lightly with cooking spray.
Step 2 Soak bread crumbs in milk or in water in a small bowl for 20 minutes.
Step 3 Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
Step 4 Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Step 5 Preheat the oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
Step 7 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Step 8 Prepare sauce. Heat some butter in a frying pan, add 1 tablespoon of flour. Pour tomato can or purée over flour add some water, salt and pepper to taste and flavour with 1 tablespoon estragon. Pour 100 ml cream and let it cook for 2 minutes.
Step 9 Serve meatballs in the sauce.