Step 1

Preheat the oven to 200ºC/400ºF/gas

Step 2

Soak the raisins in the balsamic vinegar for 5 minutes. Mince the lamb in a food processor, then place into a large bowl. Roughly chop and add the sun-dried tomatoes, then pick, finely chop and add most of the parsley leaves. Add the breadcrumbs, pine nuts, lemon zest, soaked raisins and their juice, and oregano. Finely grate in half the Parmesan. Season, then mix together well. With wet hands, roll and pat the mixture into 24 meatballs (the size of golf balls). Heat a splash of olive oil in a pan over a high heat, then fry the meatballs for about 5 minutes, or until browned on all sides. Set aside. For the arrabbiata sauce, peel and finely chop the onion and garlic. Chop the anchovies, then deseed and finely chop the fresh chilli. Heat a good lug of olive oil in a pan on a medium heat. Add the onion, garlic, anchovies and chopped chilli. Crumble in the dried chilli, and gently fry for a few minutes, until soft. Add the plum tomatoes and cinnamon, breaking up the tomatoes with a spoon, then simmer for about 20 minutes, or until reduced, stirring every so often. Pour in a splash of red wine vinegar, season well, add the sugar if you think it tastes too sharp, and tear in most of the basil leaves. Spoon the sauce into an ovenproof dish (25cm x 30cm), then dot the meatballs on top. Tear over the mozzarella, sprinkle over the remaining basil leaves and finely grate the rest of the Parmesan on top. Bake in the oven for 15 to 20 minutes, or until golden and bubbling. Meanwhile, cook the spaghetti according to the packet instructions, then drain and toss with some extra virgin olive oil and the rest of the parsley. Serve the meatballs with the pasta – perfect with a nice crisp salad.