Initially do not add breadcrumbs, they may not be necessary; add them only if the dough seems too soft for you to work with.
At this point, break off pieces of dough and shape the meatballs; you can make them any size you like, the important thing is that they are all about the same size.
In a large saucepan put a drizzle of oil and a clove of garlic, let it take on flavor, then add the tomato puree and adjust the salt.
Cover and as soon as it comes to a boil add the meatballs, taking care not to overlap them.
Cover and cook on low heat for about 45 minutes.
While cooking check that the sauce does not dry out too much; if necessary you can thicken it a little in the last few minutes, half covering the pot.
Your meatballs with sauce are ready, serve, enjoy and don’t forget the scarpetta!!
