Tomato sauce may not be necessary here, you can simply roast the meatballs on their own and serve them with a crisp tomato and basil salad. Also play with herbs and spices – add chilli, cumin and fresh mint and coriander.

Meatballs with sage, parmesan and tomato sauce

For 4
25 minutes preparation
25 minutes cooking

For the tomato sauce
2 tbsp olive oil
1 medium onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 400 g can of tomatoes
3 tbsp grated parmesan

For the meatballs
2 tbsp olive oil
2 onions, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 kg minced beef and lamb, mixed
3 tbsp fresh breadcrumbs
2 tbsp fresh sage plus a few leaves to garnish
1 beaten egg
Salt pepper

Start with the tomato sauce, heat the oil in a pan and sweat the onions and garlic. Increase the heat until the onions and garlic are lightly browned. Add the can of tomatoes, season and simmer for about 30 minutes.

For the meatballs, heat the oven to 180c.

In a mini blender, reduce the onion, garlic and sage (keeping the leaves to garnish) into a paste, with a spoonful of olive oil. In a bowl, mix the paste with the meat and the breadcrumbs.

Season with salt and pepper.

Shape the mixture into two-bite balls between the palms of your hands and place them on a baking sheet on aluminum foil or a silicone mat.

Roast for 15 minutes, until the meatballs are a little crispy on top.

Combine sauce and meatballs, sprinkle with parmesan and sage leaves and roast for another 10 minutes before serving with spaghetti.

Photography by Louis Laurent Grandadam.