AMAZING meatballs!

Directions

• Mix together all the ingredients for the meat balls in a large bowl (except the flour) making sure not to work the mince too much or the meatballs will be tight and hard
• In a seperate bowl, add flour, salt and pepper and mix in. It doesn’t need to be a lot but you’re coating the meatballs with it, so enough for however many you make.
• Make as many meatballs as you can (around 24 I think) by pinching an amount of mince and rolling in the palm of your hands. Once made, roll them in the flour to coat them and place on a tray.
• In a large skillet or saute pan, add some oil and fry off the meatballs to seal them. You may need to do it in batches. Once done, set them aside while you make the sauce
• Sauce
• Add a little oil once more and put the chopped onions into the pan. Fry gently until they soften.
• Chop the bacon into small 1cm squares and add these to the onions along with the chopped garlic. Fry for around 5 minutes or so, until the bacon starts to colour.
• If you’re using the red wine, then you can add this now to help de-glaze from the cooking of the meatballs
• Add the passata, mustard, balsamic and salt now and stir together.
• Place all of the meatballs back in the pan and ensure they are covered in the sauce.
• Place the lid on top, and cook over a very low heat (simmering) for around an hour.
• Serve with either spaghetti, tagliatelle or linguine