Meatballs

Shape 1½ tablespoons of Basic Mince into balls. Heat 1 tablespoon olive oil in a large frying pan; cook balls, in batches, until browned. Remove from pan. Add 700g tomato passata and 1 cup chicken stock to pan; bring to the boil. Return meatballs to pan. Reduce heat; simmer for 5 minutes or until cooked. Serve with parmesan and basil leaves. Meatballs in sauce suitable to freeze. Not suitable to microwave.