Italian meatballs

• In a pan over a medium to low heat, heat the olive oil and gently fry the onion until soft and golden. Add the garlic and cook for another minute. Transfer to a mixing bowl and allow to cool.
• Add the remaining ingredients (except the canola oil, ciabatta and Chianti) to the onion-garlic mixture and mix well by hand. Chill for 1 hour, then, using your hands, roll into 50 g balls.
• In a large pan over a medium heat, heat the canola oil and, when hot, fry the meatballs (taking care not to overcrowd the pan) until evenly browned.
• Transfer the meatballs to a saucepan containing 1.2 litres of gently simmering Napoletana sauce and cook for 12 minutes. Serve immediately with ciabatta and a glass of Chianti.

To make the Napoletana sauce:

• In a saucepan over a medium to low heat, heat the olive oil and gently fry the onion and red pepper until soft and lightly browned.
• Add the garlic and cook for 1 minute. Add the tomato purée and seasoning and simmer gently for 20 minutes, covered but stirring occasionally. Finally, stir through the basil and remove from the heat.

Abi's notes: This recipe also makes a delicious sauce for freshly cooked penne or spaghetti served with grated Parmesan. The meatballs can be made into 10 g little balls and served with spaghetti. The kids love it.

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