To make the meatballs, place all the ingredients in a large bowl and mix together, preferably by hand, but a fork will also do. If you over mix the mince using a spoon, the texture of the meatball becomes dense and compact. Roll into golf ball sized rounds or slightly smaller. Try to keep them the same size so that the meat cooks through evenly.Heat a tablespoon of olive oil in a large pan. Add the meatballs and cook until browned on both sides. Remove the meatballs from the pan, cover and set aside. In the same pan, add a little more olive oil and sauté the onion and garlic for 5-7 minutes until softened. Deglaze the pan with the balsamic vinegar. Add the chopped tomatoes, sun-dried tomatoes, paste, sugar, chilli and water. Season lightly with salt and pepper. Place the meatballs back into the sauce. Cover with a lid and simmer for 20 minutes on a medium heat. Adjust seasoning to taste.In the meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta and tip into the sauce. Turn the pasta gently through the sauce to coat evenly. Add a little of the reserved cooking water if you think the sauce needs it. Serve with fresh basil and grated Parmesan. 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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