Pork, lemon and sage meatballs with spicy tomato sauce

Method

1. For the sauce, heat the oil in a saucepan, add the onion, season well and fry over a gentle heat until softened but not coloured.
2. Add the garlic and fry for 1-2 minutes. Pour in the wine, turn up the heat and bubble for 3-4 minutes. Add the rest of the sauce ingredients, bring to the boil, then turn down the heat and simmer for 20-30 minutes until thickened slightly. Add a splash of water if the sauce is too thick.
3. Meanwhile, make the meatballs. Heat the oil in a frying pan, add the onion and fry until softened but not coloured. Remove from the heat and leave to cool.
4. Tip the cooled onion into a large bowl. Add the sausagemeat, anchovies, lemon zest, sage and egg. Season, then mix until combined. To check the seasoning, fry 1 tsp meatball mixture in a little olive oil until golden brown. Taste and add more salt, pepper, lemon zest or sage if needed.
5. Wet your hands, then shape the mixture into 24 walnut-size balls. Chill for 10 minutes on a plate, covered with cling film.
6. Preheat the grill to medium-hot, place all the meatballs on a lightly oiled baking tray and grill for 15 minutes, turning, until golden all over and cooked through. Tip the cooked meatballs into the sauce.
7. Tip half the meatballs and sauce into a plastic container. Leave to cool, then seal and freeze for up to 3 months.
8. Heat the remaining meatballs and sauce over a medium heat until piping hot. Serve with spaghetti and grated Parmesan.
9. To cook the frozen meatballs, defrost in the fridge overnight, then heat in a pan until piping hot and serve as in step 8.