The first time I had this superb dish was in Spain where they use locally made cheese such as the incredibly tasty Manchego ewe's milk cheese.

They make the most superb cheeses in Spain, not many of which reach our shores too often. But if you can get hold of Manchego, or the bounchy, strong Mahon cheese they make on the island of Minorca, grab it. It's simply superb and well worth the premium price you will have to pay for the pleasure.

I am delighted with the prospect of visiting friends on Minorca during July and August, so no guesses about what I'm going to be eating for breakfast, lunch and supper during my stay on that lovely little island.

I also happen to love Spanish wines and Spanish bread, so that's me sorted for holiday meals.

My wife is already muttering about the madness of having cheese, bread and wine for breakfast, but she'll get used to it, otherwise she will just have to munch her way through boring old muesli.

The Spanish have a way with meatballs and the chefs usually use at least two kinds of meat, with my favourite combination being minced pork and minced lamb.

They serve a very simple sauce, made from lightly cooked fresh tomatoes, with whatever pasta of your choice and it is simply heavenly (dare I say, as good, if not better, than mama used to make it in the home country!).

To serve four you will need:

  • 1 packet of pasta of your choice

    • For the meatballs:

  • 150g minced lamb

  • 150g minced pork

  • 1 teaspoon of paprika

  • 2 teaspoons breadcrumbs

  • Salt and pepper

  • 1 medium onion, finely chopped

  • 2 cloves of garlic, finely chopped

  • 1 tablespoon finely chopped fresh parsley

  • 1 egg

  • Olive oil for frying

    • Instructions:

    Beat the egg lightly, then in a bowl mix all the ingredients except the olive oil, and roll the meat into small balls.

    Heat the olive oil in a frying pan and over high heat fry the meatballs until brown and crisp.

    Remove balls from pan, place them on paper towels to drain excess oil and place in a warm, open dish.

    For the tomato sauce:

    • 650g ripe tomatoes, blanched in boiling water for two minutes, skinned and finely chopped

    • 2 tablespoons olive oil

    • 2 shallots or one medium onion, finely chopped

    • 1 teaspoon sugar

    • 1 teaspoon paprika

    • 2 cloves of garlic, finely chopped

    Instructions:

    Heat the oil and cook the onion until just transparent, then add the garlic and fry for 30 seconds.

    Add the tomato and cook slowly for three to five minutes (it really is little more than heating them through well) with the salt, pepper, sugar and paprika.

    Shave or grate the cheese (if you can't get hold of Spanish cheese, select a strong, robustly-flavoured cheese).

    Serve the pasta with the meatballs, cheese and tomato sauce — and a good loaf of crunchy bread.

    Wine recommendation

    Terra del Capo Sangiovese (L'Ormarins) 2006 — R65.50

    A medium-bodied Tuscan styled wine, which has a lovely fresh nose of bright red fruits with underlying earthiness.