Mummified saucy meatballs recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. For the tomato sauce, heat the oil in a large pan over a low heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 2 minutes more.
2. Increase the heat and add
 the tomatoes and a pinch of sugar. Simmer gently for 15 minutes, until thickened. Set aside until needed.
3. Meanwhile, make the meatballs. Put the breadcrumbs in a bowl with the milk. Stir in the parsley and garlic, and then set aside to soak for 10 minutes. Combine the pork and beef mince in a mixing bowl. Using clean hands, work in the wet breadcrumb mixture and onion, season well and shape into 12 evenly sized meatballs. Put the olive oil in an ovenproof dish large enough to fit all the meatballs snugly. Bake in the oven for 15-18 minutes, until firm and cooked through.
4. Meanwhile, cook the tagliatelle in a pan of salted, boiling water following the packet instructions. Drain and refresh under a cold running tap.
5. To assemble the mummifed meatballs, wrap a few strands of tagliatelle around each meatball, leaving a small gap for the eyes. Using the mustard, dot a pair of eyes on each meatball. Serve the meatballs with the warm tomato sauce and any leftover tagliatelle ‘bandages’ on the side.

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