A gourmet twist on a family classic – meatballs in pasta sauce.

Prep Time : 0:40 | Cook Time : 0:40 | Total Time : 1:20 | Serving : 6 person.

Ingredients

• 250g pork mince

• 250g veal mince

• 1 onion, fnely chopped

• 1/2 cup (35g) fresh breadcrumbs

• 1/2 cup (40g) parmesan, grated

• 250g ricotta

• 2 garlic cloves, crushed

• 2 eggs

• 2 teaspoons dried oregano

• 2 tablespoons olive oil

• 3 cups (750ml) tomato passata (sugo)

Method

• Step 1

  Combine all ingredients, except oil and passata, in a bowl. Season well, then, using your hands, form mixture into walnut-sized balls and place on a baking paper-lined baking tray. Chill for 30 minutes.

• Step 2

  Heat oil in a frypan over medium heat. Add the meatballs and cook, turning, for 3-4 minutes until browned all over. Drain fat, leaving 1 tbs oil in the pan, then return to medium heat.

• Step 3

  Add the passata and bring to a simmer. Reduce heat to low and cook for 25 minutes or until reduced and the meatballs are cooked through.