Italian Meatballs - cooking recipe

Ingredients

12 oz ground beef
8 oz lean ground pork
1 None onion, finely chopped
2 cups fresh breadcrumbs
1 cup milk
1 None egg
1/2 None green pepper, seeded and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 cloves garlic, crushed
1/4 cup plus 1 tbsp olive oil
1/4 cup dry white wine
1 can (14 oz) diced tomatoes
1/2 cup tomato paste
1 1/2 cups chicken stock
14 oz spaghetti
None None Fresh curly-leaf parsley, for garnish

Preparation

Combine beef, pork, onion, breadcrumbs, milk, egg, pepper, 2 tbsp the parsley and 1/2 the garlic in a large bowl. Season. Roll mixture into 24 balls.
Heat 1/4 cup of the oil in a large skillet on medium-high heat. Cook meatballs, in batches, for 5 mins, or until browned all over. Drain on paper towels.
Heat remaining 1 tbsp oil in a large saucepan on medium heat. Cook remaining garlic, stirring until fragrant. Add wine, tomatoes, tomato paste and stock. Bring to a boil. Reduce heat to low; cook, covered, for 15 mins. Add meatballs, simmer, covered, for 25 mins. Stir in remaining 2 tbsp parsley. Season to taste.
Meanwhile, cook spaghetti in a large saucepan of boiling water according to package directions. Drain. Serve topped with meatballs and sauce. Garnish with curly parsley sprigs.