Italian meatballs

Method

• step 1

  Heat 1 tbsp oil in a frying pan and cook the onion for 5 minutes or until soft. Add half the garlic and all the fennel and cook for another 2 minutes, then allow to cool. Pour the milk over the breadcrumbs.

• step 2

  Tip the beef mince, the cooled onion mix, the breadcrumbs and eggs into a large bowl. Season really well and mix. Divide into 56-60 portions of 1 heaped tsp each and roll each into a small meatball. Heat 1 tbsp oil in a clean frying pan and fry the meatballs until they are browned all over. Do this in batches and scoop out onto a plate when they’re brown.

• step 3

  Fry the remaining garlic in a drizzle of oil, add the chopped tomatoes, passata, chilli flakes, bay leaf, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened. Season well.

• step 4

  Stir the meatballs into the sauce and cook for 10-15 minutes until the meatballs are cooked through. Allow to cool completely, tip into containers and freeze.

• step 5

  To reheat, defrost completely in the fridge, tip into a saucepan and bring to a simmer. Cook for 15 minutes on a very low heat, stirring very gently every now and then so you don’t break up the meatballs. Serve with cooked spaghetti, and scatter with oregano if using.