Meatballs in leek and tomato sauce

Comfort food is there to be warm and soothing and, often, to show someone you care. Comforting flavors are timeless, and these meatballs are perfect for a weekend dinner.

You’ll need:

Meatballs first:

• 1/2 lb each pork and beef mince
• 1 egg
• 2 pieces sliced white bread (no crusts), soaked in hot water and squeezed dry
• 1 small white onion, chopped
• 1/4 cup greens – whatever you have (parsley or chives), finely chopped

Sauce:

• whites of 4 leeks
• 1/4 cup olive oil
• bay leaf, thyme
• 1 can crushed San Marzano tomatoes
• 1/2 tsp red pepper flakes
• salt & pepper

1. Form the meatballs and set aside. In a large deep saucepan, sweat the leeks with the olive oil, bay leaf, and thyme.

2. Once the leeks are done, crisp up the outside of the meatballs in the same pan, just for a minute or two.

3. Lower heat. Add tomatoes, salt and pepper. Taste for seasoning and add red pepper flakes, if using. Stir often.

4. Cover and let simmer away for 20-30 minutes until meatballs are tender and all the flavors have developed in the tomato sauce.