Ingredients

• slice pancetta
• chopped into cubes
• ½ onion
• chopped
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 55g/2oz tinned lentils
• drained
• 100g/3½oz tinned cherry tomatoes
• drained
• small handful fresh basil leaves
• torn
• 1 slice of bread
• crusts removed
• 1 clove garlic
• chopped
• 2 sausages
• skins removed
• 1 free-range egg yolk
• 2 tsp olive oil

Directions

• Place the pancetta into a saucepan over a high heat and fry until crisp and golden.
• Lower the heat to medium and add the onion and soften.
• Add the sugar and vinegar and cook for two minutes.
• Add the lentils and tomatoes and simmer for five minutes.
• For the meatballs
• place all the meatball ingredients into a food processor and blend until combined.
• Transfer the meatball mixture onto a clean work surface and using your hands
• shape into meatballs.
• Heat the olive oil in saucepan over a high heat and fry the meatballs until golden and cooked through.
• Add the basil to the sauce and stir through
• then transfer into a shallow serving bowl.
• To serve
• place the meatballs on top of the sauce.