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@miro_o
Meatballs (for saarf).
I use lots of beef mince, meat from a sausage, fresh/crushed rosemary and garlic, o'oil, salt and cracked peppercorns. Roll on a floured board and chill in the fridge.
For sauce I like it simple and thin texture: passata, a chopped pickled pepper, a chilli, a splash of balsamic, lemon juice, salt.
^ this has evolved rather than taught. I don't think it's authentic to anywhere but it's nice.