Blitz the sourdough bread, garlic and Italian herb blend in a food processor until broken down into a crumb like texture. Add it to a large bowl along with the beef mince, eggs, Dijon mustard and a good pinch of salt and pepper.

Mix well with hands until well combined then roll into balls. This mixture should comfortably make 16 decent sized balls. Place on a parchment paperlined baking tray.

Set the meatballs aside whilst you prepare the spicy tomato sauce.

Heat a large skillet on a medium-low heat, once hot, add 2 tbsps oil plus the onion and sauté for 5-7 minutes.

Add the chilli and garlic and stir for a further minute.

Add in the plum tomatoes breaking them up as you stir and then add the passata, balsamic vinegar, 100 ml

of water - season to taste. Bring to the boil then reduce to a simmer. At this point, place the meatballs into the pre heated oven for 10 minutes whilst the sauce simmers.

Stir through the finely chopped basil before carefully adding the baked meatballs to the sauce. Spoon the sauce over each meatball before placing a lid on the skillet - reduce the heat to low for a further 10 minutes.

Serve on top of whole-wheat spaghetti and top with fresh basil.