Nothing I can add on the Rathergate issue, so instead here's Sunday's recipe for basic meatballs:

200g finely ground minced beef
1/2 egg, beaten
1 tsp onion powder
1 tsp garlic powder
1/4 cup breadcrumbs
1/4 tsp dried oregano
1 tsp Worcester sauce
1/2 tsp Bovril or other beef extract
1/2 tsp salt
1 tsp pepper
3 tbsp vegetable oil

Mix all the ingredients, except the vegetable oil, in a bowl or food processor. Roll into 3 cm balls (this quantity will make about six). Roll them in flour and leave them to sit in a refrigerator for 30 mins or so to firm. Heat 3 tbsp of vegetable oil (sunflower is best) in a heavy skillet over high heat. Place the floured meatballs in the pan, reduce the heat to medium and fry them for 9–10 minutes (in batches if necessary — don't overload the pan), turning frequently so that they are browned on all sides.

Serve them with buttered fettucini or a tomato sauce. If you want to make them a bit more tangy (a.k.a 'Mama mia, that's a spicy meatball!'). substitute half the black pepper for cayenne and add two tbsp of Tabasco habañero sauce. Then WASH YOUR HANDS!

This quantity's enough for one person; scale accordingly.