Very gently fry the onions in the oil for 10-15 minutes until they are soft and slightly sticky - avoid getting them crispy, just lightly caramelised.
Add in the garlic, vinegar and passata and simmer for 30-40 minutes until it is rich, thick and gloopy.
Season with salt & pepper and add in the sultanas.
Spicy N'duja Meatballs
Break apart and spread out the pork mince over a large tray or baking sheet. Avoid squishing the meat too much, you want to work really gently to keep the individual strands as much as possible.
Weigh out the n'duja and break this apart into small pieces, dropping them evenly over the pork mince. It's worth taking your time doing this as the smaller the pieces, and more evenly the spread of n'duja, the more regular each meatball will taste. And as there is no other seasoning in the meatballs you don't want to get an n'duja free bite!
Next grab your kitchen scales and zero them with a small plate on. Pick up a lump of the meat mixture and weigh out 40g. Gently roll the meat into a ball - again don't press and squish the meat too much as you want any fat to render into the gaps for extra juicy meatballs, but roll enough so that they hold together during cooking.
Heat the oil in a frying pan. When hot fry the meatballs just until they have golden patches.
Tip into the tomato sauce and reheat until piping hot. Serve with buttered sourdough bread, pasta or whatever the hell you fancy!
Nutrition Facts
Spicy Nduja Meatballs
Amount Per Serving
Calories 705Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 15g94%
Cholesterol 123mg41%
Sodium 598mg26%
Potassium 1593mg46%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 20g22%
Protein 34g68%
Vitamin A 930IU19%
Vitamin C 26.3mg32%
Calcium 83mg8%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.