Sweet and Sour Meatballs

Soak the day-old bread Soak the rice in enough water to soften it. Once it has absorbed the liquid, squeeze it carefully: it should be moist but not dripping, otherwise it will make the meatball mixture soggy.

Finely chop the parsley together with the clove of garlicCrush the pepper in a mortar, as directed, until it becomes finely ground and fragrant, ready to be evenly distributed throughout the mixture.

Collect the pork and beef in a bowl, then add the eggs, the well-squeezed bread, the parsley, the garlic, the pecorino, salt and crushed pepper. Work the mixture until it is smooth and compact, leaving no dry parts or lumps of bread.

Take even portions of dough and shape them between your hands, forming compact patties. The surface should be smooth and free of cracks, which will help them stay intact during frying and subsequent cooking in the sauce.

Chop the onion and sauté it in extra virgin olive oil. When it's soft and slightly translucent, add the tomato sauce and cook until smooth and slightly thickened, with a distinct tomato and onion aroma.

Fry the meatballs in hot oil, turning them gently to brown them evenly. Cook until they're nicely browned and firm: the outside should be golden brown, while the inside will finish cooking in the sauce.

Transfer the meatballs into the tomato sauce prepared separately and sprinkle them with the mosto cottoLet them flavour for a few minutes over low heat, until the seasoning is well-bonded and the contrast between the sweet and savory components is balanced.

Slice the shelled almonds into strips and insert a few into each meatball, distributing them over the surface to resemble chestnut burrs. Garnish with parsley and serve when the sauce is hot and the meatballs are well coated.