Tiny Meatballs: Polpettine

Directions

1. 1
   Using your hands and working quickly, combine meat, bread crumbs, grated cheese, parsley, garlic, egg, salt, and pepper in a bowl.
2. 2
   In a pan with sides tall enough for deep-frying, heat 1 cup oil to 360 degrees F. While the oil is heating, form meat mixture into little balls no more than 3/4-inch in diameter.
3. 3
   When oil is hot, add the meatballs, a few at a time, and fry until brown on all sides.
4. 4
   As they finish cooking, set aside to drain on paper towels.
5. 5
   Gently stew the tomatoes and onion in 2 tablespoons oil in a saucepan over medium heat, crushing tomatoes with a fork as they cook, until most of the liquid has evaporated and the sauce is dense.
6. 6
   Taste and add salt, if necessary.
7. 7
   Transfer to a food processor or food mill and process briefly to make a smooth puree.
8. 8
   Return puree to the pan, add drained meatballs, and let bubble over medium-low heat for 2 to 3 minutes to absorb flavors.
9. 9
   Just before serving, stir in fresh herbs.