Polpette alla Mammolese – Pork and goat’s cheese meatballs

Mix together 250g pork mince, a slice of bread processed into coarse breadcrumbs, 20g grated pecorino cheese, 30g goat’s cheese,
chopped into small pieces and a beaten small egg. Season with a little salt and freshly-ground black pepper and form into about 8 -10 meatballs.
Refrigerate for 30 minutes, to firm up. Brown the meatballs in a frying pan with a little hot olive oil, then set aside. Fry a chopped onion
and a couple of finely sliced cloves of garlic until softened, then add 4 – 5 skinned and chopped tomatoes, together with a half glass of
dry white wine (or dry vermouth), bring to a boil and simmer for 10 minutes, until the tomatoes are breaking down into a thick sauce,
then add the meatballs, stirring to coat with the sauce, cover and simmer gently for another 20 minutes. Serve over pappardelle,
garnished with chopped basil and slivers of pecorino.