Meatballs in tomato sauce

Who can resist the easy comfort of meatballs. This is my go-to recipe, no frills, so fancy techniques, just deliciously pillowy tender meatballs. I prefer to poach mine in a simmering sauce rather that fry first as it’s a lot quicker and cleaner and I prefer the softer texture.

ingredients

serves 4-6

• For the tomato sauce
  3 tbsp olive oil
  2 garlic cloves, sliced
  2 x 400g tin plum tomatoes
  For the meatballs
  75g fresh breadcrumbs, soaked in 4 tbsp water or milk
  500g beef mince
  2 eggs, beaten
  1 large garlic clove, grated
  1 handful of parsley leaves, chopped, plus extra to serve
  1 tbsp fennel seeds
  A pinch of dried chilli flakes
  75g grated Parmesan, plus extra to serve

instructions

Begin with the tomato sauce. Warm the olive oil in a wide pan (ideally with a lid) over a medium heat and gently fry the garlic until it becomes sticky and coloured on the edges. Add the tomatoes, seasoning, the washed rind, and leave the sauce to simmer for at least 20 minutes while you get on with everything else.

Meanwhile, put all the meatball ingredients in a bowl, add a generous amount of seasoning and scrunch everything together with your hands. Shape into 12-16 balls.

Add to the simmering sauce, and pop a lid on top. Turn the heat down to very low and simmer for 15 minutes, turning them over halfway. By this time they should be tender still, but cooked through. Check one in the middle, it should be just cooked and nice and moist.