Remove leaves and core from cauliflower and cut into florets. Pulse florets in a food processor until they are rice-like in texture (about 1–2 cups riced cauliflower; ~350 g). Transfer to a microwave-safe bowl and microwave on high for 3 minutes, or steam until tender. Let cool slightly, then transfer to a clean kitchen towel or fine mesh sieve and press/cheesecloth-squeeze firmly to remove as much moisture as possible. Measure the drained riced cauliflower by weight (about 250–300 g drained).

Combine mixture

In a large bowl, add ground beef, ground pork, drained riced cauliflower, 1 large egg, 40 g grated Parmesan, 50 g breadcrumbs, 2 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp dried oregano, 1.5 tsp salt and 0.5 tsp black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking so meatballs stay tender. If mixture feels too loose, add up to 1–2 tbsp extra breadcrumbs; if too dry, add a splash of water or another beaten egg (not likely with these quantities).

Shape meatballs

Portion the mixture into 20 equal pieces (about 35–40 g each) and roll each into a compact ball using slightly wet hands to prevent sticking. Place formed meatballs on a parchment-lined tray.

Pan-sear (optional but recommended)

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning carefully with tongs, about 2–3 minutes per side until golden-brown (they will finish cooking in the sauce). Transfer browned meatballs to a plate.

Pomodoro sauce

In a medium heavy-bottomed saucepan, heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen the flavor. Add 800 g crushed tomatoes, 0.5 tsp dried oregano, 0.5 tsp sugar (if using), 1 tsp salt and 0.25 tsp black pepper. Stir to combine, bring to a gentle simmer.

Reduce heat to low and simmer the sauce, uncovered, for 12–15 minutes to thicken slightly. Taste and adjust seasoning. Stir in torn basil leaves during the last 2 minutes of simmering.

Add the seared meatballs gently into the simmering sauce, spooning sauce over them to submerge as much as possible. Cover partially and simmer over low heat for 12–15 minutes, or until meatballs reach an internal temperature of 70–72°C (160–162°F) and are cooked through. If you skipped searing, simmer for 20–25 minutes, turning occasionally.

To finish & serve

Transfer meatballs and sauce to a serving platter or serve directly from the pan. Sprinkle 30 g freshly grated Parmesan and 1 tbsp chopped parsley over the top and drizzle with 1 tsp olive oil if desired.

Serve hot with crusty bread, pasta, polenta or a green salad. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a saucepan over low heat or in the oven at 160°C (325°F) until warmed through.