Method:
To make the meatballs. Place the mince, egg, ricotta, parmesan, pistachio, herb, garlic and a good pinch of salt and pepper in a bowl.
Combine thoroughly with your hands. Roll the mixture into golf ball-sized portions and place on to a tray lined with baking paper.
For the sauce, heat the oil in a large ovenproof sauté pan over medium heat.
Add the onion and chilli and fry for 5 minutes until softened. Stir in the crushed tomato, garlic and add 400ml of water.
Season with salt and pepper and bring to the boil, turn the heat to low and simmer for 10 minutes.
Lower the meatballs into the sauce and gently stir to cover each meatball in the sauce.
Cover and cook on medium to low for 20-30 minutes.
Serve meatballs in shallow bowls. Garnish with pistachios and parmesan.
SOURCE: SPC
