First, we make the meatballs - Mix together the mince, garlic, rosemary, cheese, egg, paprika, salt and pepper with your hands. This is the best way to make sure all the ingredients are squished together and combined.
Once mixed well, start rolling the meatballs, slightly larger than a Ping-Pong ball. It should make about 10 meatballs. You can cook these straight away or refrigerate if you have made them for dinner
*Keep in mind the mixture will be moister than normal meatballs, this is normal because we have not added any breadcrumbs. But fear not, they are fine.
Just before you start cooking, prepare the tomatoes. Blitz the tinned tomatoes in a bowl until smooth. Add in the cayenne pepper and mix together.
To cook the meatballs and start the sauce, heat up the olive oil in a medium-size pot on the medium heat.
When the oil is hot, start placing the meatballs into the pot – you should hear a slight sizzle.
When you see colour developing around the bottom of the meatballs, gently turn the meatballs over with 2 spoons
*The meatballs may stick a bit. You could fry them in a nonstick pan, and then transfer them into a pot once they have been browned. Make sure you add all the juices to the pot as well!.
Once the colour starts to develop on the other side of the meatballs, add the tomatoes. The meatballs may still be pink in the middle and outside, but that is fine, they will cook in the sauce.
Once the sauce starts to boil, swirl the pot a bit so that the meatballs move slightly and do not stick. Let the sauce boil on a medium heat for 10 min, swirling the pot every now and then.
Once the 10 mins are up, reduce the heat so that the sauce simmers and leave to cook for an about 2 hours – the longer the sauce cooks, the better the flavour. Swirl the pot every now and then, and taste for seasoning
When you are ready to eat, and your choice of pasta/polenta/rice is ready (I made some yummy cheesy grilled polenta this time), serve the meatballs and Enjoy :)