For the tomato:
Gently fry the onion in some olive oil until soft and translucent. Add the garlic and fry for a few more minutes.
Add the tinned tomatoes, chili, oregano, 2 tablespoons basil (leave the other 2 for later), sugar and salt. Bring the mixture to the boil, turn down the heat and let it slowly simmer.
Start the meatballs:
Gently fry the onion in some olive oil until soft and translucent. Add the garlic and fry for a few more minutes. Remove from the heat.
In a large bowl add the meat, cooked onion and garlic, salt, parsley and sage, mixed spice, breadcrumbs and egg. Mix with your hands until combined. Roll into 24 even sized balls – about the size of a walnut.
Place the meatballs in the fridge for 30 minutes.
Preheat the oven to 180ºC.
Remove the tomato sauce from the heat, check and adjust the seasoning and stir in the 2 tablespoons of basil. Set aside.
Heat some olive oil in a pan and shallow fry the chilled meatballs until just browned – they must not be cooked inside as they will bake in the tomato sauce. Place the meatballs into an oven proof dish, cover with the tomato sauce and bake uncovered for 30 minutes.
Serve with spaghetti or mashed potato or the polenta chips
.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.