Classic Roman meatballs, spicy tomato sauce

SERVES 6-8

INGREDIENTS

• 1 ½ cup bread Crumbs

• ½ cup milk

• 500g beef mince 

• 500g veal mince 

• 2 egg s

• ½ cup Pecorino (microplained)

• 2 tbsp parsley (chopped) 

• 1 tsp oregano (finely chopped) 

• 6 tbsp basil (finely chopped) 

• 6 garlic cloves (peeled/minced) 

• 2 tbsp sea salt 

• 2 tsp freshly ground pepper 

• 5 tbsp olive oil 

• 1 onion (peeled/finely diced)

• 1 crushed tomato (400g) tin 

• 1 tsp chili flakes 

• 1 tsp caster sugar  

METHOD

FOR MEATBALLS

1. In a bowl combine the breadcrumbs and milk and let stand for 10 minutes

2. In a separate bowl combine the veal mince, beef mince, eggs, cheese, parsley, oregano, 3 tablespoons of basil, 3 minced garlic cloves, 1 tablespoon salt, 1 teaspoon pepper and soaked breadcrumbs

3. Evenly mix until combined

4. Divide the mix into 2 tablespoon portions and roll into balls

5. Preheat oven to 160c

6. Line an ovenproof casserole tray with 2 tablespoons of olive oil, place meatballs and bake for 8 minutes (to seal)

FOR SAUCE

1. Heat a medium sized pot over a low heat

2. Add 3 tablespoons of olive oil, the onion, 3 cloves of crushed garlic and chilli then sweat until completely tender

3. Add tinned tomatoes, salt, pepper and sugar then simmer for 20 minutes