One too many mornings

Serves 4 (3 meatballs each)
Cooking time 1 1/4.

• 300g lean mince
• 100g bread crumbs
• 1 egg and 1 egg yolk, beaten
• 2 tins chopped tomatoes
• 2 onions, chopped
• 3 cloves garlic, crushed
• dried oregano
• fresh basil and parsley, chopped
• grated Parmesan cheese
• 12 rashers streaky bacon
• Olive oil

Use a large pot for this recipe. Everything goes in the pot so saving washing up. Gently fry the onions and 2 cloves of garlic in 2 tbsp of olive oil. Add the tomatoes and bring to a simmer. Add salt and pepper to taste. Allow to simmer for 20 mins.

Meanwhile mix the bread crumbs, meat, herbs and the remaining garlic in a bowl. Add the egg and form into 12 equal sized balls. Wrap each ball with a rasher of streaky bacon. Place the balls on top of the sauce in the pot cover a leave to simmer for a further 45 mins.
Serve with rice or cous-cous.