Directions

For the Meatballs

1. Sweat your onions, rosemary, sage and half of the garlic in some olive oil in a small pan until soft and opaque. Set aside and allow to cool. 

2. Break your bread into small pieces and place in a bowl with the milk.

3. While the bread absorbs the milk, in another bowl mix the pork mince, onion mix and parsley together. 

4. With your hands rub the bread so it breaks up and absorbs the milk. Then, squeeze a bit of the excess milk out and add the soaked bread to your pork mince. Mix until all ingredients are well combined. Season to taste with salt and pepper.

5. Put a small amount of flour in a bowl and begin to shape your meatballs to golf ball size, dust them in flour so they are lightly covered.

6. Heat a non-stick frying pan with a liberal amount of olive oil, it should cover the bottom of the pan. Fry your meatballs over a medium-high heat, turning them regularly until they are golden all over, then remove them and place them on paper towel to drain off any extra oil.  It doesn’t matter if they are a little raw in the middle as they will finish cooking in the sauce.

For the sugo

1. Put the pan over a medium-high heat and fry your remaining garlic in a little olive oil until the garlic begins to go golden.

2. Add the passata and bring to a gentle simmer. 

3. Add the meatballs and allow them to cook in the sauce for 10 minutes or until they are cooked through.

4. To finish tear the basil into the meatball sauce at the last minute.

5. Serve on some creamy polenta with Parmesan grated over the top or tossed with some spaghetti. You can eat the leftovers (if there is any) in a baguette with plenty of cheese and call it a meatball sub!