@Sassy Columbian
Can't pick fault with this recipe at all from verreauxi. Wet your hands before forming the balls is the only thing I'd add. Key is the mix of beef and pork mince. As a few have mentioned using pork sausage meat is the way to go, particularly Italian ones, full of fat, no real grains in it like UK sausages, but you'll get a good result either way.
I always use a smallish finely chopped chili in mine as well.
For the sauce. A really simple number. One chopped onion cooked in a wee bit of oil until translucent and soft. Coupla gloves of finely chopped garlic added for a minute or so then two tins of plump tomatoes. Either crushed before by hand or broken down with a wooden spoon, touch of sugar to ease the acidity of the tomatoe and a couple of basil leaves torn. Cooked on a lowish heat until you get your desired consistency. Simples man.
www.middleeasteye.net
