Step 1

Place chopped garlic in a processor with pancetta, rosemary and parsley and pulse until finely chopped. Place in a bowl with mince, chilli, tomato paste and egg and mix well with your hands. Roll into 3cm balls and chill for 30 minutes.

Step 2

Preheat the oven to 180°C.

Step 3

Heat oil in a pan over medium-high heat. In batches, cook meatballs for 4-5 minutes until well browned. Place on a baking tray with the cherry tomatoes. Drizzle tomatoes with oil and season. Bake for 10 minutes or until the meatballs are cooked through and tomatoes are tender.

Step 4

Meanwhile, heat the passata, sugar and vinegar in a pan over medium heat. Season, then place the meatballs and tomatoes in the sauce and warm through.

Step 5

Toast or chargrill bread, then rub with the halved garlic clove.

Step 6

Serve meatballs and sauce on the toast, scattered with parmesan and parsley.