Meatballs in Tomato Sauce

Place the meat in a bowl, add the onion, egg, rice and parsley. Add the orange peel, two tablespoons of cold water, salt and pepper and mix well. Designers paste small balls. Sauce: Heat the oil in large skillet (large enough to accommodate a single layer meatballs). Fry the onion until it begins to brown. Add the sage and then the tomatoes and cook for few minutes. Add the sauce and bring to a boil. Place the meatballs in the pan. Do not mix, but shake the pan gently, so the bullets are coated with sauce. Season, cover the pan and cook for half an hour, until sauce thickens. Serve with lots of white bread, dip it in sauce.