Make the Meatballs

This should make around 20 good sized meatballs.

1. In a large bowl, up the beef and pork mince.
2. Add the diced white onion and crushed crackers.
3. Add the garlic granules, half the oregano, and the herbs de provence.
4. Mix it all together with a spoon.
5. Add the medium egg and semi-skimmed milk.
6. Get your hands in there and squish everything together till it forms a large mass.
7. With wet hands, break off pieces of the mixture and roll them into meatballs. Try not to press the balls too much when rolling otherwise they might become a bit dense.
8. But the meatballs in the fridge and chill for a minimum of 30 minutes, you can leave them overnight but remember to cover them up.

Making the sauce

1. Put a large deep frying pan on a medium high heat.
2. Add the sliced onions and meatballs, keep moving them around until the meatballs are sealed and lightly brown with the onions being soft. Remove the meatballs from the pan.
3. Turn the heat down to a medium and add the garlic to the onions. Fry for a minute.
4. Tip in the plum tomatoes and the red pepper into the pan and cook for 2 minutes.
5. Add the chopped tomatoes, worcester sauce, soy sauces, balsamic vinegar into the pan, mix everything together.
6. Stir in the tomato puree and tomato ketchup.
7. Season to your liking and add a pinch of sugar.
8. Bring the sauce to a simmer then add the meatballs. Lower the heat a tad and cover the pan.
9. Every 3-5 mins give the pan a stir making sure the meatballs keep moist.
10. After 15 mins (or the sauce has thickened). Uncover and remove the sauce from the heat and let it rest for 5 minutes or so.
11. Serve with your favourite pasta and sprinkling of cheese. Add the optional fresh basil leaves for a refreshing addition.