Method:

• Heat the olive oil in a large saucepan and add the onions together with some salt and pepper. Cook for 5 minutes, adding a little warm water to help soften the onion.
• Meanwhile, prepare the meatball mixture. Gently beat the eggs and add the cinnamon, the nutmeg, salt and pepper. Mix and add the minced meat. Work it well with your hands or a fork and finally add the breadcrumbs. Mix again until you have a homogeneous consistency.
• Tip: For extra flavour, wet the breadcrumbs in a little stock/broth before adding it to the mixture. Do this by diluting the vegetable bouillon in 2-3 tablespoons of warm water.
• Roll the mince into compact round meatballs (5cm/2in diameter). Gently place the meatballs into the saucepan with the onions, trying not to place one on top of another.
• Cook over a medium heat until the meatballs turn golden on all sides. Add a splash of wine and stir well and cook for a few minutes until the wine has evaporated.
• Once the wine has evaporated, crush the plum tomatoes in tomato juice, add them to the meatballs and stir well.
• Add a few tablespoons of water and leave to cook, covered and in a low flame, for about ½ hour, gently stirring occasionally. Once cooked, add the basil and serve hot. It keeps well for a few days and is suitable for freezing.

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Recipe first published in the JC February 5 2009