Simon Rimmer served up large proscuitto wrapped meatballs covered in finely grated parmesan cheese on Sunday Brunch.

The ingredients are: 300g minced pork, 150g minced beef, 2 eggs, 200g breadcrumbs (NOT PANKO), 75g grated parmesan, 125ml milk, clove crushed garlic and 4 thin slices of prosciutto.

For the sauce are: 2 tins chopped tomatoes, 2 cloves garlic, 1 chopped onion, 1 tbs dried Italian herb mix, 150ml red wine and 75ml extra virgin olive oil.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.