Method

Preheat the oven to 220C

Start with with sauce first by heating a little oil in a large pot. Add the onion, garlic and chilli then saute gently over a low heat for 15 minutes, stirring regularly. Add the tomatoes to the pan and cook through for 5 minutes before adding the can of tomatoes, half a can full of water and salt and pepper. At this point you could add a teaspoon of oregano. Bring to a boil then reduce to a slow simmer.

In a bowl, combine all the meatball ingredients with your hands, then roll into golf balls. Place on to a liner baking tray and bake for 5 minutes. Turn them over and bake for a further 5.

While they’re in the oven, puree your tomato sauce using a handheld blender or food processor then taste for seasoning. Then add the baked meatballs to the tomato sauce and cook on low for a further 10.

Serve with Rosemary Focaccia