This was one of Gino's favourite dishes as a child. In Italy meatballs are always served with tomato sauce and crusty warm bread, not spaghetti like in the UK and USA.
400g minced pork
400g minced beef
4 tablespoons caramelised onion chutney
6 tablespoons olive oil
2 teaspoons dried chilli flakes
2 x 400g tins of chopped tomatoes
10 fresh basil leaves
Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal-sized balls (about the size of a golf ball). Set aside.
Heat the oil in a large, shallow saucepan or sauté pan over a medium heat. Add the meatballs and fry gently for about 8 minutes or until browned all over, turning carefully. Sprinkle over the chilli flakes and fry for a further 2 minutes, stirring occasionally.
Add the tomatoes and some salt. Simmer for about 10 minutes, then add the basil and cook for a further 15 minutes, stirring occasionally.