Calabrian-style meatballs

Ingredients

• 1 x 750g pack 10% fat pork mince
• 1 x 60g pack Inspired to Cook Italian ’Nduja (or 1 x 85g jar Taste the Difference ’Nduja Paste)
• 1/2 x 30g pack flat-leaf parsley, leaves chopped
• 1 medium egg, beaten
• 1 tsp fine salt
• 6 slices medium-sliced white bread, crusts removed
• 2 tbsp olive oil, to fry
• 2 tbsp olive oil
• 3 red peppers, deseeded and sliced
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 4 x 400g tins chopped tomatoes
• 2 tsp caster sugar
• 1 kg floury potatoes (such as maris piper), cut into chunks
• 100 ml whole milk
• 3 tbsp extra virgin olive oil
• 70 g parmesan, grated, plus extra to serve
• handful fresh basil leaves (optional)

Instructions

1. 1

   Line a large baking tray (that will fit in the fridge) with baking paper. Put the pork mince in your largest bowl. Add the ’nduja, broken into small pieces (or added straight from the jar if using the paste), parsley, egg and 1 teaspoon of fine salt. Roughly tear half the bread and place in a food processor, then whizz to crumbs and add to the bowl. Fill a separate bowl with cold water, then soak the remaining bread slices in this for just 1 minute. Drain off the water and squeeze out as much excess from the bread as you can, then crumble it into the meatball mixture. Squish everything together with your hands for 2 minutes until well combined. Weigh the meatball mixture and, with slightly damp hands, shape into 32 equal-size balls, transferring them to the prepared tray as you go. Loosely cover and chill in the fridge for at least 1 hour (or up to 48 hours ahead).

2. 2

   Meanwhile, for the sauce, heat the oil in a large sauté pan or casserole over a medium-high heat. Add the peppers and cook for 10 minutes, stirring occasionally, until softened. Reduce the heat to medium, stir in the onion, cover with a lid and cook for 10-12 minutes. Add the garlic and cook for a further 2 minutes, stirring. Tip in the tomatoes, sugar and some seasoning, then simmer, uncovered, for 20 minutes until slightly thickened. Set aside.

3. 3

   To cook the meatballs, heat 1 tablespoon of olive oil in a large nonstick frying pan over a medium-high heat. In 2-3 batches, cook the meatballs, turning occasionally, until evenly browned all over (8-10 minutes). Set aside on a plate while you fry the rest, adding the remaining 1 tablespoon of oil as necessary.

4. 4

   For the olive oil mash, put the potato chunks in a pan and cover with cold salted water. Bring to the boil, then cook for 18-20 minutes or until tender.

5. 5

   Meanwhile, return the tomato sauce to a simmer and add the meatballs. Cover with a lid and simmer gently for 15 minutes, or until cooked through.

6. 6

   Once the potatoes are cooked, drain in a colander and leave to steam dry for a few minutes. Heat the milk in the same pan over a very low heat until steaming. Add the extra virgin olive oil, then return the potatoes to the pan, along with the parmesan. Mash well until smooth and creamy. Season to taste.

7. 7

   To serve, divide the olive oil mash among four serving plates, then spoon over half the meatballs and sauce. Top with extra parmesan and some fresh basil leaves, if liked.