| Servings | serves |
Ingredients
- 1 tablespoon Milk
- 1 slice White Bread crust removed, torn
- 700 grams Pork Mince
- 1 teaspoon Fennel Seeds
- 1 teaspoon Chilli Flakes dried
- 4 cloves Garlic Cloves crushed
- Sea Salt and Black Pepper
- 24 Bocconcini Cheese, Baby
- 2 tablespoons Olive Oil
- 2 cans Cherry Tomatoes 400g Cans
- 1 teaspoon Caster Sugar superfine
- 2 teaspoons Red Wine Vinegar
- Parmesan finely grated , to serve
Ingredients
| |
Instructions
- Place the milk and bread in a bowl and set aside for 5 minutes or until milk is absorbed.
- Add the pork, fennel, chilli, half the garlic, salt and pepper and mix well to combine.
- Roll the mixture into 24 balls and press a bocconcini into the centre of each meatball.
- Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook the meatballs for 4–5 minutes, turning occasionally, or until cooked through. Add the remaining oil and garlic and cook for 30 seconds.
- Add the tomatoes, sugar and vinegar and cook for a further 2–3 minutes or until sauce has thickened slightly. Sprinkle with parmesan to serve.
Share this Recipe