Belgian Meatballs in Tomato Sauce

Combine the pork-beef mince, egg, breadcrumbs, half of the finely chopped onion, garlic, salt, black pepper and nutmeg, mixing until smooth.

With damp hands, shape the mixture into 16 even meatballs, about 35–40 g each.

Melt the butter in a deep skillet and brown the meatballs on all sides until golden; transfer them to a plate.

In the same skillet, sauté the remaining onion until soft, then stir in the flour, mixing well so it combines with the butter and meat juices.

Pour in the water while whisking constantly, then add the tomato passata and tomato paste; bring the sauce to a gentle simmer.

Return the meatballs to the sauce, cover with a lid and simmer over low heat for 15–20 minutes, turning them gently once, until fully cooked through.

Taste the sauce and adjust with salt and black pepper if needed; serve the meatballs hot with the tomato sauce.