meatballs

Ingredients

1 small onion, chopped

olive oil

1 small chilli, pounded in a pestle and mortar

2 x 400 g good-quality tinned plum tomatoes

2 slices stale bread, crusts removed

250 g quality lean minced beef or veal

250 g higher-welfare lean minced pork

½ teaspoon fresh nutmeg, grated

a few fresh sage leaves, finely chopped

1 sprig fresh rosemary, finely chopped

lemon zest

1 free-range egg yolk

1 large handful fresh garden peas

pecorino shavings, to serve

fresh marjoram, to garnish, optional

Method

Over a low heat, sweat the onion in a covered pan with a splash of olive oil until really soft. Remove the lid, increase the heat and add the chilli, tomatoes and a wine glass of water. Season lightly and cook gently for 30 minutes, then break up the tomatoes.

Whiz the bread to breadcrumbs in a food processor. In a large bowl, mix the meats with the nutmeg, the herbs, the zest, the egg yolk and the breadcrumbs. Season and shape into little balls the size of gobstoppers.

Add 3–4 tablespoons of olive oil to a hot pan. Brown the meatballs all over, but be careful not to break them up. Then add them to the pan with the tomato sauce, stir carefully, cover, and braise gently for 45 minutes or so until cooked. Serve each portion scattered with a few raw peas, pecorino shavings and marjoram, if using.