Italian Meatballs

Meat

1. Combine mince, onion, spinach, garlic, breadcrumbs, egg and Parmesan in a large bowl.
2. Mix well and form into 40 golf ball sized meat balls.
3. Heat olive oil in a large pan and seal the meat balls until lightly brown. Remove and put to one side.

Sauce

1. To make the sauce, cook onion in olive oil without colour on a low heat for 2-3 minutes.
2. Add garlic, oregano and red wine vinegar. Cook until almost dry.
3. Add BUITONI Sugo ai Peperoni and bring to boil.
4. Add meatballs and cook gently with a lid on until meatballs are cooked through.
5. Garnish with fresh baby basil leaves to serve.