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Put the meat and eggs in a bowl. Tear the bread into little pieces, then soak them in the milk and squeeze them out, adding them to the bowl. Mince up the parsley and add it to the bowl. Grate a bit of nutmeg into the bowl. (30 strokes? To taste.) And salt and pepper the mixture. (I used about 1 1/2 teaspoons salt. I think.)

Then, using your hands, mix all of this together until it’s a smooth, uniform mass. Cover the bowl with a plate or some plastic wrap and stick it in the fridge for a few hours. When you’re ready to cook, form the meatballs. I like smaller-sized meatballs, about the size of a small plum, two inches at most in diameter. Put them on a plate.

Next you have to make your tomato sauce. Which is as easy as browning a clove of garlic in olive oil and then dumping a 28-ounce can of good-quality tomatoes (puréed, chopped, whatever) and their juices into the pot and cooking this over medium-low heat for about 25 minutes (don’t forget to salt the sauce). When the sauce tastes good and cooked, for lack of a better descriptor, gently plop the meatballs into the sauce like so:

Then put the lid on and let the sauce and meatballs simmer slowly away. Resist the urge to stir the pot; if you are concerned, shake the pot a little. 25 minutes later, turn off the heat. Let the pot sit there until fully cooled. At that point, you may freeze the meatballs or package them up to take to the new mother who needs feeding. This recipes makes enough for at least two meals for two people.

http://www.thewednesdaychef.com/the_wednesday_chef/2012/08/meatballsfor-new-mothers.html

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