Meatballs in roast tomato sauce

Recipe from: 6/1/2007 12:00:00 AM

Ingredients 16
Servings 6
Time 45

Ingredients

  • 100
    ml
    Extra ? Virgin Olive Oil
  • 1
    Onion (finely chopped)
  • 50
    g
    Pine Nuts (roughly chopped) or Slivered Almonds
  • 4
    Garlic Cloves (chopped)
  • 60
    ml
    Parmesan Cheese (finely grated)
  • 1
    Egg (large)
  • 500
    g
    Minced Pork
  • 50
    g
    Fresh Breadcrumbs
  • 15
    ml
    Lemon Zest (grated)
  • 200
    g
    Ricotta Cheese
  • 50
    ml
    Flat ? leaf Italian Parsley (chopped)
  • 1
    Italian Chopped Plum Tomatoes (can)
  • 25
    ml
    Fresh Basil
  • 3
    ml
    Dried Origanum
  • 125
    ml
    Dry White Wine
  • 250
    g
    Rindless Streaky Bacon
 

Method

40
 

1. Heat 50ml olive oil in a frying pan and fry the onion until soft. Add the pine nuts and half the garlic. Cook for a further three minutes. Remove from the heat and transfer to a bowl to cool.

2. Add the Parmesan, egg, pork mince, breadcrumbs, lemon zest, ricotta and parsley to the onion mixture and stir well to combine. Season with salt and freshly ground black pepper and refrigerate for at least 30 minutes.

3. Prepare the tomato sauce in the meantime. Place the tomatoes in a roasting tin and sprinkle with the remaining garlic and the herbs. Drizzle with 25ml olive oil and the white wine. Toss to combine. Roast in a preheated oven for 40 minutes, until thick and soft.

4. Roll the mince mixture into small balls, wrap each one in a piece of bacon and secure with a toothpick. Place on a greased baking tray and cook under a hot grill, turning a few times during the cooking time to brown right round.

5. Transfer the meatballs to the roasting tin with the tomatoes and return to the oven to heat through. Serve with pasta and garnish with fresh rocket and extra Parmesan cheese.

 

Read more on: pork
 

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