ingredients
serves 4
2 tbsp olive oil
3/4 pound onions, peeled and chopped
3 garlic cloves, peeled and crushed
2 x 14 ounce cans chopped tomatoes
1 tsp salt
1 tbsp cider vinegar
1/2 tsp ground cinnamon
1 pound lean beef mince
2 tbsp chopped basil
1 tsp dried oregano
1 1/2 cups fresh breadcrumbs
1 egg, plus 1 egg yolk, beaten
2 tbsp chopped parsley, plus extra to garnish
3 tbsp freshly grated Parmesan cheese
salt and pepper
12 thin smoked fatty bacon rashers, about 8 ounce
method
1. Heat the olive oil in a shallow flameproof casserole, add the onions with two-thirds of the garlic and fry gently until beginning to soften, about 5 - 7 minutes. Add the tomatoes, salt, cider vinegar and cinnamon. Bring to the boil, cover and simmer for 20 minutes.
2. Put the beef mince in a bowl with the basil, oregano, breadcrumbs, remaining garlic, egg, egg yolk, parsley and 1 tbsp Parmesan. Season with salt and pepper. Work the ingredients together with your hands until evenly mixed.
3. Shape the mixture into 12 even-sized balls, with dampened hands, then wrap a bacon rasher around each one.
4. Put the meatballs in the casserole on top of the tomato sauce. Cover and cook at 180°C (160°C fan oven) for about 45 minutes or until piping hot and cooked through.
5. Scatter with the remaining Parmesan and plenty of chopped parsley. Serve with rice.
