BAKED MEATBALLS IN TOMATO SAUCE

SERVES 4. PREP 15 MINS. COOK 40 MINS

INGREDIENTS

• 500g beef mince

• 500g pork mince

• 180g fresh ricotta cheese

• 1 free range egg

• 1 tsp fennel seeds, crushed

• Sea salt and black pepper to taste

• ¼ cup Parmesan cheese, grated, plus extra to serve

• 1 tbsp thyme, chopped

• 1 tbsp rosemary, finely chopped

• 3 cloves garlic, finely chopped/ minced

• ½ brown onion, finely diced

• 1 x 400g can crushed tomatoes

• ½ tsp dried chilli flakes (optional)

• 1 heaped tbsp tomato paste

• 1 tsp honey or sugar

• Basil leaves to garnish

METHOD

1 Pre heat oven to 180C.

2 Place the beef mince, pork mince, ricotta, egg, fennel seeds, Parmesan cheese, thyme, rosemary and a pinch of salt and pepper into a large baking dish.

3 Using clean hands, mix well until everything is evenly combined.

4 Roll the mixture into 12 meatballs around the size of a small cricket ball and arrange into the baking dish.

5 Scatter the garlic, onion and tinned tomatoes over the top. Fill the tomato tin halfway up with water. Add in the dried chilli flakes, tomato paste, honey, a pinch of salt then stir well.

6 Pour the mixture over the top of the meatballs then place them into the oven and bake for 40 minutes, or until the meatballs are cooked through and the sauce is fragrant.

7 Remove from the oven and garnish with extra Parmesan cheese and scatter with basil leaves.