For the meatballs

1 onion, grated
3 garlic cloves, grated
75g breadcrumbs (about 3 slices of stale bread, blitzed)
A handful of parsley, roughly chopped
1 egg, whisked
80ml milk
300g beef mince
300g pork mince
½ cup Parmigiano Reggiano, freshly grated, plus extra to serve
Zest of 1 lemon
Salt and pepper

For the sauce
500ml good-quality tomato and basil pasta sauce (or homemade)

To serve
Cheesy polenta (made with milk, stock, butter and Parmigiano)
Crusty bread
Radicchio salad with olive oil and lemon

Add the grated onion, garlic, breadcrumbs, parsley, milk and egg to a large bowl. Mix to combine—this is your binding base. Add the beef and pork mince, grated cheese, lemon zest, and a good seasoning of salt and pepper. Get in there with your hands and give it a good squish until the mixture feels sticky and cohesive.

Roll into 12 large meatballs, about the size of golf balls. Pop them in the fridge while you heat your sauce.

Pour the pasta sauce into a large, wide pan with a lid. Fill the jar halfway with water, give it a good shake and add that to the pan too. Bring to a simmer. Once simmering, lower the heat, gently slip in the meatballs, and cover with the lid. Cook for 30 minutes.

Take the lid off and gently turn the meatballs in the sauce, spooning it over them so they’re nicely coated. Cover again and cook for another 30 minutes.

Serve the meatballs over creamy polenta with a good shower of cheese and a drizzle of olive oil—just to say, I love you, big meatballs.