The secret of good meatballs is not to bind the ingredients with egg, but to use milk-soaked bread instead

If they are made well, meatballs are the king of comfort food. Like any recipe, this one can be adapted to suit your own taste by, for example, adding some spice, less garlic or a touch of pork for fattiness and extra flavour. And the meatballs can be frozen raw or cooked and saved for a later date (just make sure they are properly defrosted before cooking or reheating).

The secret, for me, is not to bind with any egg as it makes the meatballs harder. The bread soaked in milk will make them sticky enough, while keeping the meatballs soft.

This recipe is quick, easy and delicious.

Serves 4 as a main

200g white bread – stale if possible

Milk – enough to soak the bread

500g minced beef

250g minced English veal

2 tbsp flat-leaf parsley, chopped

1 medium onion, chopped finely

2 cloves of garlic, chopped

2 tbsp grated parmesan

4 anchovies, chopped finely

1 400g tin of tomatoes

Olive oil

Salt and pepper

Before making the meatballs, make the tomato sauce. In a saucepan, heat a dash of olive oil, then add half the chopped onions and garlic and saute for two minutes. Add the tinned tomatoes, reduce to a simmer and leave to cook while making the meatballs (for a maximum of 10 minutes, until you have a thick sauce).

Preheat oven to 180C/gas mark 4. In a bowl, soak the bread with the milk until soft. In another bowl, mix the meat, parmesan, anchovies, half the parsley and the rest of the onions and garlic). Then add the bread mix, lightly squeezing any excess milk from it first. Mix well and season with salt and pepper. Mould into 12-14 balls.

Heat four tablespoons of olive oil in a large frying pan over a medium heat, and when hot, add the meatballs, turning as they colour; this should take about five minutes. If necessary, cook in batches so they are not all squashed together.

Then, preferably in the same pan, flash them in the oven for five to seven minutes – stick a knife in to check that they are hot in the centre.

To serve, spoon the tomato sauce into a large bowl, place the meatballs on top and finish with a sprinkling of parsley.