Tender pork meatballs packed with ricotta, herbs and toasted pine nuts, simmered in a rich red wine tomato sauce.
Swap the fresh breadcrumbs for a certified gluten-free alternative, or use gluten-free bread processed into fresh crumbs.
Fry the meatballs in batches and make sure they’re well browned on each side before adding them to the sauce. Wipe the pan between batches — any bits left behind will burn and turn the sauce bitter.
Pine nuts can be left out if you’re cooking for fussy eaters — the meatballs are still delicious without them.
This freezes brilliantly. Scale up and make a double batch while you’re at it.