Braised meatballs

I liked the idea of creating something similar to the classic meatballs from boiled meat that are typical to Roman cooking; however, I wanted to change the recipe to create something more tasty with an explosion of flavour. Instead of boiling the meat, I decided to braise it, because this process allows you to collect all of the meat juices that are otherwise lost in the broth when boiling. Thus I created my braised meatballs.

The best meat for braising is veal cheek.