I LOVE meatballs, always a memory of my childhood, the ultimate comfort food, and would go for a simple tomato sauce, made with lots of garlic and finished with plenty of fresh basil.
For the meatballs, heat 2tbsp olive oil in a heavy pan, add 3 finely chopped, medium peeled onions and 3 cloves crushed garlic. Cook over a gentle heat until soft and a light golden colour. Allow to cool. Place 600g of beef mince and 300g of pork mince into a large bowl, add the softened onions and garlic when cool. Add 2 tbsp chopped basil, thyme and marjoram. Give a light mix, add 1 beaten egg and season with salt and pepper. Mix thoroughly. Fry a little piece to check seasoning. Divide into 24 equal sized balls.
In another large saucepan, heat 3 tbsp olive oil, add 2 peeled and thinly sliced onions and 2 cloves crushed garlic. Add 2 punnets of halved cherry tomatoes and 2, 400g cans of chopped plum tomatoes. Season with salt, pepper and 1 tsp caster sugar. Cook uncovered for about 30 minutes, stirring from time to time. Heat a frying pan and gently fry the meatballs in 2 tbsp olive oil. The meatballs will take about 12-14 minutes will cook, so you will need to keep them turning.
Add your tomato sauce to the meatballs and simmer for a further 4-5 minutes. Add a small bunch of chopped basil. Place in an oven proof dish and top with grated mozzarella. Place under a pre-heated grill until the cheese has melted. Serve on top of some freshly cooked spaghetti, tossed through olive oil.
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