Homemade pork meatballs

Add the mince, mustard, egg, herbs and pinch of salt and pepper into a mixing bowl. Use clean hands to mix well. ℃
500 g Pork mince, 1 large Egg, 1 tsp Dijon mustard, ½ tsp Dried rosemary, ½ tsp Oregano, Pinch of Salt and pepper
Divide into 4 balls, then each ball into 6 small balls.
Place on a plate, drizzle with olive oil and put in the fridge to chill while making your pasta sauce.
Olive oil

Finely chop the onion and garlic.
1 medium Onion, 2 cloves Garlic
Heat a large pan over a medium heat and add 1 tablespoon of oil.
1 tbsp Cooking oil
Add the onion and cook until soft, around 5 minutes.
Add the garlic, cook for another minute, then stir in the chopped basil.
1 bunch of Fresh basil
Add the tinned tomatoes, balsamic vinegar, grated vegetables and season to taste. Bring to the boil then reduce to simmer for around 20 minutes.
2 x 400g Tins of diced tomatoes, 2 tbsp Balsamic vinegar, ½ cup Grated/ finely chopped vegetable of choice
Remove from the heat and set aside. If you prefer a smooth sauce allow to cool a little then blend till smooth.
While this sauce is simmering cook your pasta according to the packet instructions and get started on cooking your meatballs.

Heat a large frying pan or skillet over a medium heat and add 1 tablespoon of oil. Add the meatballs and cook for around 8-10 minutes, turning often to evenly brown, until cooked through (See note 1 below for internal cooking temperature)
1 tbsp Cooking oil
Once the meatballs are cooked pour over the pasta sauce, heat through and simmer for a few minutes.

To serve plate the pasta with meatballs and sauce then grated parmesan over the top. Enjoy!
Your pasta of choice, Parmesan cheese