Ingredients
Method
1.Combine beef, breadcrumbs, parsley, parmesan and eggs in medium bowl. Roll level tablespoons of mixture into balls; flatten slightly.
2.Cook meatballs in heated oiled grill pan until browned all over.
3.Heat oil in deep 3-litre (12-cup) flameproof baking dish. Cook onion and garlic until onion softens. Add sauce, undrained tomatoes, stock and basil; bring to a boil.
4.Add meatballs to sauce; simmer, covered with foil, about 20 minutes or until meatballs are cooked, stirring occasionally.
5.Cook pasta in large saucepan of boiling water until just tender; drain.
6.Preheat grill.
7.Combine pasta with meatballs and sauce, sprinkle with mozzarella; grill until cheese melts and is browned lightly.
Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you.
Note
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