To make our meatballs, we use a classic Italian blend of pork and veal mix, perked up with flavourings like lemon zest, parsley, thyme and garlic and onion. A bit of ricotta in the mixture keeps them soft and we use egg but no breadcrumbs to bind.
After hand-rolling them, we roast them in the oven to keep things lean, then simmer them in a sweet, slow-cooked tomato sauce.
Serve with pasta, polenta or gnocchi, some basil or parsley and lashings of grated Parmesan.
LOW CARB: Serve over a big pile of salad or spiralized zucchini. We like to toss our zucchini noodles in a frying pan with olive oil and salt - lots of recipes call for blanching them but we find that it makes them sad and soggy.
Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, till piping hot.
Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.