Thursday: pasta and meatballs

Another quickie. I made meatballs from mixed pork and beef, minced onion, minced garlic, salt, marjoram, and oregano. After browning them in olive oil, I tossed them into a sauce made from onions cooked in butter and olive oil, vermouth, tomato puree, piri piri chili, orange zest, and parsley. This cooked a bit longer and then I served it over gnocchi (the noodle, not the dough balls).

Oh, we had a green salad too.