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ANGELA HARTNETT’S BEEF & VEAL MEATBALLS Meatballs are super-quick to make for a weeknight supper and there are many ways to serve them (see tip). The veal in these gives a lightness to the result, but you can swap it out for all beef, or flavourful pork mince. This is a good way to use up any day-old bread hanging around. The recipe is easy to double up on and freeze so you have a meal for an emergency. SERVES 4 4 tbsp olive oil, plus extra for the onion 1 onion, finely chopped 2 garlic cloves, chopped 400g tin chopped tomatoes 200g white bread (day old, if possible) whole (...)