Name: Baked pork meatballs in tomato sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

1.Preheat oven to 220°C/200°C fan forced.

2.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.

3.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.

4.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.

Use pork and veal mince, beef mince or a combination of your favourites.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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