Ingredients
- 1 kilogram pork mince
- 5 clove Garlics (crushed)
- 2 Eggs (lightly beaten)
- ¾ cup Panko breadcrumbs
- ½ cup Parmesans
- 2 teaspoons Lemon rinds (finely grated)
- 1 tablespoon Olive oil
- 1 Brown onion (finely chopped)
- 700 gram Jar cherry tomato pasta sauces (tomato passata)
- 1 ½ Mozzarella cheeses (grated)
- Leafy green salad and crusty bread (to serve)
Instructions
- To make meatballs, combine pork mince, 3 cloves crushed garlic, egg, breadcrumbs, parmesan and lemon rind in a large bowl. Season with salt and pepper. Mix until well combined. Using ¼ cup mince mixture per meatball, roll into balls. Place on a tray, cover and refrigerate for 30 minutes.
- Preheat oven to 200°C/180°C fan-forced. Heat oil in a large deep oven-proof frying pan over medium heat. Cook meatballs, in batches turning occasionally, for 5 minutes or until evenly browned. Transfer to a plate. Set aside.
- Add onion and remaining 2 cloves crushed garlic to pan. Cook, stirring occasionally, over medium heat for 4-5 minutes until tender. Stir in tomato sauce or passata pasta sauce and bring to boil.
- Add meatballs to pan. Stir to coat in tomato mixture. Cover and bake for 20 minutes. Uncover, stir and sprinkle with cheese. Bake, uncovered, for 8-10 minutes until cheese melts.
- Serve with a leafy green salad and crusty bread.