In a large pan, heat the 1 tbsp of the olive oil over a medium heat and fry 2 of the garlic cloves and red chilli for a couple of minutes.
After a couple of minutes, add the passatta and the balsamic vinegar. Season to taste.
Put a lid on the pan and simmer over a low heat for 30 minutes, stirring occasionally.
Now start making the meatballs. Add the mince, egg, chilli flakes, cinnamon, nutmeg, lemon zest, and the rest of the garlic to a mixing bowl. Add some salt and pepper, and grated Parmesan and then squeeze together with your hands to until all the ingredients are mixed into the mince.
Then shape into 16 balls, around the size of a golf ball. Squeeze quite tightly to stop them from falling apart.
Use balsamic glaze to decorate the plate edges if you are cooking to impress!
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