Polpette with tomato dip

Method

1. Pour the milk over the breadcrumbs and set aside to soak
2. Heat half the oil in a nonstick frying pan and cook the onion for 5-6 mins, until soft but not coloured
3. Season, add the garlic and cook for another minute
4. Remove half the mixture and set aside
5. Put the chopped bacon in the pan and cook for 4-5 mins, until crisp
6. Transfer to a large bowl, then add the beef mince, egg, breadcrumb mixture and half the chopped basil
7. With slightly damp hands, mix until well combined, then start to form into polpette, about the size of ping pong balls
8. Transfer to a lined baking tray as you go — you should get around 30
9. Preheat the oven to 180°C/fan 160°C/gas 4
10. Heat the remaining oil in the pan and fry the polpette for a couple of minutes, until browned all over — you may need to do this in batches
11. Put them back on the baking tray and bake in the oven for 8-10 mins, until cooked through
12. Meanwhile, for the dip, return the reserved onion mixture to the pan, along with the chopped tomatoes, chilli (if using) and most of the remaining basil, scraping up any bits from the bottom of the pan
13. Simmer for 6-8 mins, until reduced to a dipping consistency, then transfer to a serving bowl
14. Garnish the polpette with the rest of the basil, and serve alongside the dip, with cocktail sticks so people can help themselves