Mom's Meatballs

Ingredients

For the meatballs:
2 pounds ground veal (beef is OK but veal is nicer)
1 egg
Lots of ground nutmeg
Lots of fresh rosemary chopped fine
Large pinch of thyme
Pinch of paprika

For the sauce:
Bunch of leeks
Olive oil
Wine
Garlic
Chopped tomatoes -  I use Pomi brand chopped tomatoes in Tetrapak, glass jars or fresh
and any other vegetables you have in stock that need to be eaten such as celery, peppers, parsley

1) In a bowl, mic all the meatballs ingredients together, make into balls about the size of golf balls or a bit larger.
2) Put 2 tablespoons of olive oil into a large pot, heat it up but not so high that it smokes and brown the meatballs on all sides in the oil
3) When meatballs are done, take them out carefully and leave aside
4) Put all the igredients for the sauce in the pot right after you take the meatballs out and stir fry. If all the olive oil has been absorbed by the meatballs, add some more
3) Add a cup of wine and scrape all the brown bits off the bottom of the pot
4) Add the tomatoes, turn down the heat to simmer, cover and cook as long as you can afford to wait because the longer you cook tomatoes the nicer they taste but at least for 20 minutes
5) Add the meatballs and cook for at least another 20 minutes