Mix together the mince, anchovies, egg, thyme, salt and pepper - with your hands is best.
Divide the mixture into 16 equal pieces and roll into balls. Put the flour on a plate and carefully roll each ball in the flour.
Heat the oil in a large frying pan and gently cook the meatballs, turning often until cooked through. Pour over the sauce and warm through for 2-3 minutes.
I like to serve these with a pasta sauce and potato wedges but they are equally as nice with pasta or even rice. I vary the sauce depending on the mood, sometimes tomato and chilli, sometimes Tesco's finest* tomato garlic and basil and sometimes just bolognese - the variations are endless.
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