For the sauce:
1 large onion finely chopped
3 cloves of garlic pureed
A handful of fresh parsley finely chopped (or a tablespoon of dried)
Half a tin of beer (the other half is for the chef)
Half a cup (4floz) of beef stock
2 tbsp butter
For the balls:
500g of minced beef
2 tablespoons flour
Cracker crumbs or breadcrumbs
Oil for frying
Start by making the sauce, sautee the onions, garlic and parsley in the butter until soft.
Make sure you add salt to the onions while sauteeing, you want them to soften not crisp, the salt helps maintain the moisture.
Add the passata and bring up to a gentle simmer.
Add the beer and the stock, taste and season.
Now reduce down to a nice consitency, it should be fairly thick but not too thick it will probably take about an hour of simmering.
To make the balls combine the meat, flour, eggs and 2 tablespoons of the sauce in a bowl.
Rip off chunks of the mixture and form into egg sized balls.
Roll the balls in breadcrumbs or cracker crumbs and then fry in plenty of vegetable oil to brown the outsides.
Once they are brown on the outside, submerge in the sauce and simmer further to cook the insides.
Serve with rice and a fried egg.
Or alternatively with fresh bread, garlic butter and olives.
Prep is everything, don't take a 'that will do' approach with your chopping or ingredients, chefs don't, you shouldn't either.