Place the beef, pork and veal mince in a large mixing bowl.
2
Add one whole egg to the bowl.
3
Food process the bread until it becomes breadcrumbs. If not available you can use the dried breadcrumbs.
4
Finely chop onion, basil and grate parmesan cheese. Add all ingredients to bowl.
5
Pour in olive oil, season with salt and pepper.
6
Take out a large pan: add about 2 tablespoons of olive oil. Set to medium-high heat. Allow pan to smoke a little. Pan will be ready when oil moves freely.
7
Add meatballs cooking on either side for about 1 minute, or until brown. You should be able to see the cheese melting at this stage.
8
Transfer onto paper towel and leave for 2 minutes. Prepare sauce in the meantime.
9
Empty the jar of Passata, cans of tinned tomatoes, sliced zucchini, tomato sauce, peri peri sauce and leggos pizza sauce into a medium to large saucepan.
10
Add meatballs to sauce.
11
Set it to medium heat and allow it to slow simmer for around 20 minutes stirring occasionally.
12
Bring a saucepan of water to the boil. Add pasta and cook as per directions. Try to time it that your pasta finishes around the same time as the meatballs.
13
The meatballs will continue to cook in the simmering sauce.
