Meatballs in tomato sauce

Weigh about 250 g each of ground pork and ground beef, about 500 g total, so it can be salted by weight.

Combine the panko with the egg and the dairy to make a panade.

Add the parsley, grated Parmesan, garlic and about a tablespoon of powdered gelatin to flavor the panade.

Mix the panade until the crumbs are hydrated almost to a paste.

Add the meat and salt at 1% of the meat weight; knead together.

With hands kept damp from a bowl of water, form small balls for skillet frying (larger ones if baking).

Heat about an eighth of an inch of oil in a skillet over medium-high until hot; add the balls in a spiral.

Brown the top and bottom sides; full browning makes them too crusty.

Warm the jarred sauce with a sprig of basil and transfer the browned meatballs straight into it.

Simmer briefly until cooked through, to about 165 or 155; long simmering only dries them out.

Chop a little parsley to garnish, plate about three meatballs with sauce, and finish with a little olive oil.