Ingredients

• 500g lamb and pork mince, minced together
• 2 cloves garlic, crushed
•   fresh coriander, basil and parsley, finely chopped, to taste
• 100g fresh Parmesan (reggiano), grated
• 2 free range eggs
• 1 handful fresh breadcrumbs, best from Italian bread
• a large dollop basil pesto
•   sea salt and black pepper
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1500g passata, pureed tomato
•   sea salt
•   black pepper
•   extra virgin olive oil

Method

1. To make the meatballs, mix all the meatball ingredients together, using the eggs to bind, and shape into 12 balls the size of a golf ball. Set aside in the fridge to firm.
2. For the sauce, place the onions in a pan with a generous glug of oil and cook slowly until soft. Add garlic and cook for a further two minutes before adding the passata.
3. Bring to the boil, reduce heat and simmer for 15 minutes. Blend until smooth. Taste then season. The sugar balances the acidity of the sauce.
4. Add the meatballs to the simmering sauce and braise slowly for 20–40 minutes or until cooked through.

Notes