Gino D'Acampo's light spicy meatballs

Put the minced beef, garlic, breadcrumbs, parsley, Parmesan, chilli flakes and paprika in a large bowl. Season with salt and break in the egg. Mix all the ingredients thoroughly with your hands, then shape into 12 equal sized balls. Place on a plate, cover with clingfilm and leave to rest in the fridge for 20 mins.

Meanwhile, tip the passata into a large saucepan and place over a medium heat. Season with salt and pepper, add in the basil leaves, bring to the boil then remove from the heat.

Heat the olive oil in a large non-stick frying pan and gently fry the meatballs over a medium heat for 5 mins until golden brown all over.

Once ready, place the meatballs in the tomato sauce and return the pan to a low heat. Cook for 1 hr with the lid half on, stirring occasionally. If the sauce becomes too thick, add a little water.

To serve, divide the rice between six serving plates, place 2 meat balls on each serving and spoon over the tomato sauce.

Serve hot or at room temperature.