12Meatballs (use whatever meat you like, we used pork)
Salt and Pepper
PinchChilli Flakes(use more if you like it spicy!)
Extra Parmesan to serve
Preheat the oven to 200°C. Start off by browning your meatballs in a drizzle of olive oil until they're golden and a little crispy on all sides. Remove and set aside on a plate.
In the same pan heat another drizzle of olive oil and add your onion, fry until softened, about 5 minutes. Add the garlic and cook for another couple of minutes. Pour in the passata followed by the thyme, oregano, Worcestershire sauce, chilli flakes, tomato puree and a sprinkle of salt and pepper. Simmer for about 20 minutes until the sauce is thickened and is really unctuous.
Place the meatballs in a heatproof dish and pour over the sauce. Cover the meatballs with the mozzarella and parmesan and place in the oven for 15 minutes until the cheese is all melty and the meatballs are cooked through.
Serve the meatballs in bread rolls with a drizzle of truffle oil and extra parmesan.