3sliceswhite breadcrusts removed, soaked in ½ cup milk
handful fresh parsleyfinely chopped
1teaspoonfresh thyme leaves
1teaspoonfreshly cracked pepper
for the tomato sauce
800g (28oz) chopped tomatoes
5fresh thyme sprigs
1sprig fresh rosemary
salt & pepper to taste
1cupgrated mozzarella cheese
3tablespoonsgrated parmesan cheese
fresh basil leaves
To make the meatballs, fry the onion and garlic in a splash of olive oil until soft and fragrant. Allow to cool.
Place the pork, beef and onion mixture in a large bowl.
Squeeze the soaked bread slices to get rid of any excess milk and add to the meat. Add the herbs salt and pepper then mix well. Fry a teaspoon of the mixture in a hot pan to check the seasoning and adjust accordingly.
Form golf-ball sized meatballs and place on a clingfilm-lined tray.
Brown the meatballs in a large, oven-proof pan then remove and set aside.
To make the tomato sauce, add a splash of oil to the pan you used for the meatballs then fry the onion and garlic until soft and fragrant. Add the chopped tomatoes, tomato paste, beef stock, herbs, sugar and seasoning and allow to simmer, uncovered, for approximately 10 minutes or until the sauce has reduced by a quarter.
In the meantime, pre-heat the oven to 200°C/400°F.
Place the meatballs back into the sauce then place the pan into the oven.
Allow the meatballs to bake for 10 minutes then remove from the oven and top with cheese.
Place the pan back in the oven and allow the cheese to melt.