Grab about 400 g each of pork and veal mince (I make my own veal mince from veal schnitzel as it is cheaper and less fatty), mix with about a cup full of fresh bread crumbs, a quarter cup of grated Parmesan cheese, salt, pepper, whatever herbs you have about (I used oregano and parsely tonight), and an egg. Mush it all up together with your hands, then roll into balls and plop into your simmering sauce. Allow it to all simmer together for about 15 min or so, or until the meat balls are cooked through. You can serve them up with pasta, couscous (nice with a bit of mint tossed through) or Italian bread. This is one of my favorite fugal food recipes!
Steam broccoli pieces (the more the better) over pasta pot. Meanwhile melt some anchovies in a pan with a good lug of olive oil, add chilli flakes, garlic and lemon zest if you've got it. Chuck the broc in once it's tender and sauté for a bit. When the pasta is done add it in too with some pasta water and/or more olive oil to ensure it's moist. Sprinkle with toasted pinenuts/almond flakes and Parmesan cheese.