Ingredients

The following ingredients have 6 Servings
  • 4 slices bread, crusts removed
  • 1/2 cup milk
  • 1 kilogram pork mince
  • 2 medium brown onions, finely chopped
  • 4 cloves garlic, crushed
  • 1 egg, lightly whisked
  • 1 teaspoon dried oregano leaves
  • 1/2 cup freshly grated parmesan
  • 2 tablespoon vegetable oil
  • 2 cup passata (italian tomato cooking sauce)
  • 400 gram can cherry tomatoes in juice
  • 1 cup chicken stock
  • 1/2 cup basil leaves
  • 210 gram tub bocconcini, drained, torn
  • mashed potato, to serve

Instruction

  • Preheat oven to 220°C/200°C fan forced.
  • Place bread in a large bowl; cover with milk. Mix with hands to break up. Add mince to bowl with half the onion and garlic. Add the egg, oregano and 1/3 cup of the parmesan. Season. Mix well with hands. Divide mixture into 24 portions. Roll each portion into a ball.
  • Heat half the oil in a 26x34cm (base measurement) flameproof roasting pan over moderate heat. Add meatballs; cook and turn for 5-8 minutes or until browned. Transfer to a heatproof plate.
  • Add remaining oil, onion and garlic to pan; cook and stir for 5 minutes or until soft. Add passata, tomatoes and stock; bring to the boil. Season. Return meatballs to pan; turn to coat in sauce. Sprinkle with basil, bocconcini and remaining parmesan. Bake for 12-15 minutes or until browned. Serve with mash.