These little nuggets of tender goodness are polpette. Meatballs. To the average Calabrese, they generally contain a good portion of pork and maybe a little beef or veal.
I have to ask the butcher to only pass the pork through the grinder once as opposed to the two times he normally would. Completely mashed pork will a tough meatball make.
To about 500g of ground (not too fine) meat, I add 2 large eggs, a smashed clove of garlic (smeared with salt to make it very fine), finely chopped parsley, a handful of breadcrumbs, fresh grated pecorino romano, a splash of water and season with salt and pepper. This is mixed by hand. Gently but throughly.
I always give the meatballs a quick blanch first. As soon as they rise to the surface of a pot of rapidly boiling water, I remove and let them drain for a minute and then straight into the sauce to finish. The blanching may sound odd, but it gives a meltingly tender meatball. This simple simmering sauce is a favourite over pasta and the meatballs eaten with bread and salad afterward.