Herb & Pork Meatballs with Mozzarella

Made with Perfect Italiano™ Mozzarella

Serves:

6-10

Preparation Time:

30 minutes

Cooking Time:

40 minutes

Ingredients

Sauce

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp oil
  • 700ml tomato passata sauce
  • 1 tsp sugar

Herb & Pork Meatballs

  • 500g pork mince
  • 1 egg, lightly beaten
  • 50g dried breadcrumbs
  • 1/3 bunch chopped fresh parsley
  • 300g Perfect Italiano™ Mozzarella, grated
  • salt and pepper to taste
  • toasted Ciabatta, to serve

 

Method

Sauce

  1. Heat a nonstick heavy based frypan and cook the onion and garlic with the water until onion is soft and transparent. Remove half of onion mixture and place in bowl.
  2. Add tomato passata and sugar to remaining mixture in pan and simmer, uncovered for 15-20 minutes until slightly thickened.

Herb Pork Meatballs

  1. Combine remaining cooled onion mixture with pork mince, egg, breadcrumbs and parsley, then season with salt and pepper.
  2. Roll tablespoons of mixture into balls. Place on a baking tray and bake at 200°C for 15 minutes or until cooked through.

Assembly

  1. Transfer meatballs and sauce to an ovenproof baking dish or small ramekins and sprinkle with mozzarella.
  2. Return to the oven for 15-20 minutes or until cheese is melted and golden. Serve with toasted Ciabatta.

 

Method

Sauce

  1. Heat a nonstick heavy based frypan and cook the onion and garlic with the oil until onion is soft and transparent. Remove half of onion mixture and place in bowl.
  2. Add tomato passata and sugar to remaining mixture in pan and simmer, uncovered for 15-20 minutes until slightly thickened.

Herb & Pork Meatballs

  1. Combine remaining cooled onion mixture with pork mince, egg, breadcrumbs and parsley, then season with salt and pepper.
  2. Roll tablespoons of mixture into balls. Place on a baking tray and bake at 200°C for 15 minutes or until cooked through.
  3. Sprinkle the mozzarella over the meatballs. Return to the oven for 10 to 15 minutes or until cheese is melted and golden.
  4. Serve with the tomato sauce on the side and toasted ciabatta as an antipasti dish.