Italian meatballs with tomato sauce – Food & Home Magazine

Ingredients

• 190ml (¾ cup) olive oil
• 1 onion, finely chopped
• 100g pine nuts, roughly chopped
• 3 garlic cloves, crushed
• 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
• 15ml (1 tbsp) fresh basil or rosemary, roughly chopped
• 10ml (2 tsp) fennel seeds, ground 250g ricotta
• 90ml (1/3 cup) fresh breadcrumbs
• 45ml (3 tbsp) Parmesan, freshly grated
• zest of 1 large lemon
• 1 large egg
• 500g minced pork or beef
• salt and freshly ground black pepper, to taste
• <h3>Sauce</h3>
• 2 x 410g tins Italian chopped tomatoes
• 100ml wine
• 20ml (4 tsp) fresh basil, chopped