With the arrival of the colder months, Stewed Meatballs prove to be an ideal dish to warm up family evenings. This recipe, typical of Umbrian tradition, combines ground meat, grated cheese, and parsley in a flavorful mixture that transforms into soft meatballs, enveloped in a rich tomato sauce fragrant with garlic and basil. The stewing technique not only enhances the flavors but allows the meat to remain tender and juicy, absorbing the aroma of the sauce. Perfect for a Sunday lunch or an informal dinner, these meatballs can be served with a side of mashed potatoes or a simple green salad, creating a perfect balance of textures and flavors. The simplicity of the ingredients, combined with the care in preparation, makes this dish a timeless classic, capable of winning over everyone's palate.

Chop the parsley and garlic. Add the grated cheese, meat, egg, salt, and squeezed bread. Mix well by hand or with the help of a food processor. Wet your hands and form small meatballs of the desired size. Then take a steamer or a food processor like the Bimby, place the tomato sauce with basil and garlic and a pinch of salt in the bottom, while cooking the meatballs in the upper basket. It will take 20 minutes to achieve an optimal result. Before serving, simply dress the meatballs with the prepared sauce.