To make the MeatballsGently fry onion in a little olive or rapeseed oil until it is nice and soft. Add the garlic and cook for another 2-3 minutes on a medium heat.When cooked add to a mixing bowl along with all the remaining meatball ingredients and mix really well.Take about a tablespoon of the mixture and using your hands roll into little meatballs. They should be about the size of a cherry tomato.When you are finished place all the meatballs on a plate, cover with clingfilm and place into the fridge for about 1/2 an hour while you make your sauce.

To make the SauceHeat the oil over a medium heat and gently fry the onion and pepper until soft and caramelised. This should take about 8 minutes.Add the tomato purée, tin of tomatoes, apple cider vinegar and mustard and stir really well.Pour your mixture into a blender and whizz up until it is really smooth, then pour back into your saucepan.Add the milk, stir well and heat up until the sauce starts to bubble, then turn the heat down to a simmer.Add your meatballs to the sauce. Its important not to stir them so that they don’t break up. (Lesson learnt the hard way!). Cover your pan and leave to simmer for about 20 minutes or until the meatballs are cooked through. You can take one out and check it by cutting in half.Serve with some pasta of your choice. My little one loves spaghetti. Just make sure to cut them into 3 to make it easier for them to eat.To serve finely chop the basil and sprinkle all over.