Ingredients:
1 small onion, chopped
olive oil
1 small chilli, pounded in a pestle and mortar
2 x 400 g good-quality tinned plum tomatoes
2 slices stale bread, crusts removed
250 g quality lean minced beef or veal
250 g higher-welfare lean minced pork
½ teaspoon fresh nutmeg, grated
a few fresh sage leaves, finely chopped
1 sprig fresh rosemary, finely chopped
lemon zest
1 free-range egg yolk
1 large handful fresh garden peas
pecorino shavings, to serve
fresh marjoram, to garnish, optional
Procedure:
Over a low heat, sweat the onion in a covered pan with a splash of olive oil until really soft. Remove the lid, increase the heat and add the chilli, tomatoes and a wine glass of water. Season lightly and cook gently for 30 minutes, then break up the tomatoes.
Whiz the bread to breadcrumbs in a food processor. In a large bowl, mix the meats with the nutmeg, the herbs, the zest, the egg yolk and the breadcrumbs. Season and shape into little balls the size of gobstoppers.
Add 3–4 tablespoons of olive oil to a hot pan. Brown the meatballs all over, but be careful not to break them up. Then add them to the pan with the tomato sauce, stir carefully, cover, and braise gently for 45 minutes or so until cooked. Serve each portion scattered with a few raw peas, pecorino shavings and marjoram, if using.
