Italian Style Pork & Mozzarella Meatballs

Method

  1. In a large bowl, combine pork mince, salami, parlsey, garlic, bread crumbs, egg, salt and pepper. Mix well.
  2. Using wet hands, form the mixture into golf ball-sized spheres.
  3. Make an indentation with your thumb in the centre of each meatball. Using clean fingers squeeze together a good pinch of shredded mozarella  and place into the centre of each meatball and re-roll.
  4. Heat oil in a large, non-stick pan to medium heat and brown the meatballs on each side.
  5. Pour the tomato pasata and chicken stock over the meatballs and reduce heat to a simmer for 15 minutes. Stirring occasionally. Season well and add a pinch of sugar. Stir well.
  6. Garnish with torn basil leaves and serve with fresh, crusty bread.

*Tip: This dish also goes well with mixed olives as a side dish.

RECIPE: Courtesy of Australian Pork