This recipe was kindly given to me by my brother-in-law, Michael Scott.

These meatballs are delicious served in my Sweet and Spicy Tomato Sauce, or tossed with pasta with lemon juice and finely chopped herbs.

Serves 4

500g lean mince beef
1 egg, beaten
50g Parmesan cheese, finely grated
60g fresh breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
2 garlic cloves, crushed
zest and juice of 1/2 lemon
1/2 teaspoon freshly grated nutmeg
2 teaspoons dried Italian mixed herbs
2 tablespoons olive oil
salt and freshly ground black pepper

1. Put the mince into a large bowl and add the egg, Parmesan, breadcrumbs, parsley, garlic, lemon zest and juice, nutmeg and dried herbs. Season generously and then mix well with your hands, kneading until combined.

2. With wet hands roll the mixture into 24 small balls, slightly flattening them so they are not perfectly round.

3. Heat the oil in a frying pan and cook the meatballs for 15 minuntes until cooked through and golden brown all over. Serve immediately.