In a large bowl mix together the minced meat, onion, herbs and egg and then roll into golf-ball sized meatballs. If you find your mixture far too wet, add in 1-2 Tbsp flour.
If you have time, refrigerate the meatballs again at this point for up to 15 minutes so that they are nice and firm.
In a large pan on high heat, add 1-2 Tbsp olive oil and fry the meatballs in two batches, for about 3 minutes on each side, or until well browned on all sides.
Return all meatballs to the pan, turn the heat down to medium-low, add in the garlic and chilli and fry gently for another minute. Then add in the balsamic vinegar, tomatoes, tomato sauce, chutney/sugar and stock.
Leave to simmer for a further 10 minutes while you prepare the pasta according to packet instructions. Check the sauce for seasoning before serving as soon as the pasta is ready, and scatter over the fresh basil and Parmesan shavings.
Reprinted with permission of Sarah Graham. To see
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