James Elliot served up Mama’s boy meatball cuzzetiello (meatballs in tomato sauce) on Saturday Kitchen.

The ingredients for the sauce are: 2 x 400g tins San Marzano peeled whole tomatoes, 2 garlic cloves, crushed, 2 tbsp extra virgin olive oil, handful fresh basil leaves, salt and freshly ground black pepper.

For the meatballs: 250g beef mince, 250g Italian sausage meat, crumbled, 150g pecorino, grated, 1 medium free-range egg, 1 garlic clove, crushed, 200g bread slices, crusts removed and soaked in milk, vegetable oil, for deep frying, salt and freshly ground black pepper.

2 Italian baguettes or banh mi baguettes, split, to serve.

See recipes by James in his book titled: Pizza Napoli available from Amazon now.