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1
To make your meatballs:
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Pick the rosemary leaves off the woody stalks and finely chop them.
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3
Wrap the crackers in a kitchen town and smash up until fine, breaking up any big bits with your hands.
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4
Add to the bowl with mustard, ground meat, chopped rosemary and oregano.
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Crack in the egg and add a good pnch of salt and pepper.
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With clean hands, scrunch and mix up well.
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Divide into 4 large balls.
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8
With wet hands, divide each ball into 6 and roll into little meatballsyou should end up with Drizzle them with olive oil and jiggle them about so they all get coated.
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9
Put them on a plate, cover and place in the refrigerator until needed.
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10
To cook your pasta, meatballs, and sauce :
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11
Pick the basil leaves, keeping any smaller ones to one side for later.
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12
Peel and finely chop the onin and the garlic.
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13
Finely slice the chile.
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14
Put a large pan of salted water on to boil.
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15
Next, heat a large fryng pan on a medium heat and add 2 lugs of olive oil.
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Add your onion to the frying pan and stir around for 7 minutes or until softened and lightly golden.
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Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves.
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Add the tomatoes and the balsamic vinegar.
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Bring to the boil and season to taste.
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Meanwhile, heat another large frying pan and add a lug of oliv oil and your meatballs.
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Stir them around and cook for 8 -10 minutes until golden (check theyre cooked by opening one up.
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There should be no sign of pink.
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Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.
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24
Add the pasta to the boiling water and cook according to package instructions.
