’Nduja meatballs

Method

1. Put the mince in a large mixing bowl with the breadcrumbs, ’nduja, parsley, egg yolk and salt. Squish together with your hands until well combined. Divide the mixture into 15 balls, setting aside on a plate, or cover and chill until needed.
2. Heat 2 tbsp of the oil in a hob-safe casserole (with a lid) over a low heat, add the onion and a pinch of salt, then fry for 10-12 minutes or until softened and translucent. Add the garlic and cook for 2 more minutes. Stir in the tomatoes with a large pinch of sugar, cover and cook for 10 minutes over a low heat, then stir in the milk. Season to taste.
3. Meanwhile, heat the remaining oil in a frying pan. Add the meatballs and fry over a medium heat for 5 minutes, turning often, until evenly browned. Transfer the meatballs to the pan of tomato sauce. Put the lid on and simmer gently for 40 minutes.
4. Serve the meatballs tossed with cooked pasta, topping with grated parmesan, basil leaves and a drizzle of oil to finish.