Place all the ingredients for the meatballs in a large bowl and mix together until well combined. Roll into evenly sized balls and rest in the fridge to firm up for about half an hour.Heat the olive oil in a large based pan. Sauté the onions until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the spices and stir through. Deglaze the pan with the wine and reduce down by half. Now add the tomatoes, sugar, bay leaves and oregano. Season with salt and freshly ground black pepper. Simmer on a low heat for about 20 – 25 minutes until the meatballs are cooked through and the tomato sauce has reduce.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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