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Mini meatballs in roasted tomato sauce
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Roast tomatoes for a flavorful sauce with a smoky twist.
Ingredients:
  • 500g pork and veal mince
  • 100g spicy pancetta, finely chopped
  • 60g (3/4 cup) finely grated parmesan
  • 55g (3/4 cup) fresh (made from day-old bread) breadcrumbs
  • 82.50 ml chopped fresh continental parsley
  • 800g ripe truss tomatoes, quartered
  • 36.40 gm extra virgin olive oil
  • 1/2 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 22.20 gm tomato paste
  • 60ml (1/4 cup) red wine
  • 1 dried bay leaf
  • 1 tsp chopped fresh rosemary leaves
  • 10.00 gm caster sugar
Instructions:
  • In a bowl, mix together the mince, pancetta, parmesan, breadcrumbs, parsley, and egg. Season the mixture. Line a baking tray with baking paper. Shape 3 teaspoonfuls of the mixture into balls and place them on the tray. Cover with plastic wrap and refrigerate for 1 hour to chill.
  • To prepare the tomato sauce, preheat the oven to 200C. Line a large baking tray with parchment paper. Place the tomatoes on the tray, cut-side up, in a single layer. Drizzle with half of the extra virgin olive oil. Roast in the oven for 1 hour or until lightly charred.
  • In a saucepan over medium heat, heat the leftover olive oil. Cook the onion and garlic until soft, about 8 minutes. Stir in the tomato paste for one minute. Pour in the wine and simmer for 2 minutes. Add the tomato, bay leaf, rosemary, and sugar. Simmer until thickened, about 10 minutes. Remove and discard the bay leaf. Use a stick blender to blend until smooth. Season to taste.
  • In a non-stick frying pan over medium-high heat, sizzle half of the olive oil. Pan-sear half of the meatballs, shaking occasionally, for 8 minutes or until perfectly cooked. Transfer to a plate. Repeat with the remaining oil and meatballs. Toss the meatballs in the sauce until heated. Serve in individual bowls.

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