Remove the crust from the bread.

Carefully cut the sausages lengthwise and gently remove the casing.

Add the sausage, beef, crumb of bread, parsley, salt, black pepper, oregano, nutmeg to a bowl and thoroughly mix the ingredients together.

Add the eggs and knead the mixture by hand until it forms a homogeneous dough.

Once the dough is fully combined, form spheres weighing approximately 30 grams each by taking a small portion of dough and shaping it between your hands; with this portion size, about 30 meatballs should be formed.

Once all the meatballs have been shaped, heat oil in a non-stick pan over medium heat.

Once the oil is hot, carefully add the meatballs and cook for roughly two minutes per side to brown them evenly.

Then, stir in tomato purée and season with salt and black pepper. Cover the pan, reduce the heat to low, and simmer for 15–20 minutes to allow the flavors to blend.

Serve the hot meatballs and sauce immediately, garnished with fresh parsley to enhance the presentation and flavor.