A spreadable spicy Italian salami, ’nduja can be used to bump up the flavours in sauces or melted into butter and oil to dress fish and seafood. Here we’ve used it to give juicy meatballs a spicy boost
Nutrition: per serving
Put the mince, ’nduja, onion, breadcrumbs, parmesan and herbs in a bowl. Season then mix really well with clean hands. Roll into 30 walnut-sized meatballs.
Heat 1 tbsp of oil in a large non-stick frying pan. Cook the meatballs, turning, until golden all over (you might need to do this in batches). Once browned, scoop out of the pan.
To make the sauce, add 1 tbsp of oil to the same pan and gently cook the garlic for 2 mins. Add the chilli flakes, thyme and tomatoes, stir and bring to a simmer. Cook for 20 mins then add the meatballs and simmer for another 20 mins. Stir in the basil and serve with crusty bread.
