Meatballs in sauce

First we put all the minced meat in a bowl in a bowl and start with the spices: -Salt to taste -ground black pepper (2-3 teaspoons) -1 teaspoon turmeric - teaspoon garlic powder - 2 teaspoons onion powder -1 handful of fresh parsley (fresh is key for the flavor) finely chopped

We "knead" it all together until it is integrated and we begin to create the meatballs.

Now we brown them on both sides over a low flame (I did it at 6) with a drizzle of EVOO.

Once they are golden brown, I add the onion with the white wine (1/2 glass) until the wine has been absorbed but not completely (half 7 flame).

Once this is ready, add a whole jar of tomato and a splash of soy sauce. We put again 1 handful of fresh parsley previously cut and the cheese (to taste) stir until we see it integrated and leave it 15-30 min at very low flame (2-3).

And they would already be ready for 🍽