Perfect for freezing. Just pull it out, heat it up while you cook some pasta.
Ingredients
| ¾ cup | Milk |
| 4 slices | White bread |
| 500 g | Pork mince (Main) |
| 500 g | Beef mince (Main) |
| 2 | Eggs, lightly beaten |
| ¼ cup | Parmesan cheese, finely grated, plus extra to serve |
| ½ cup | Flat leaf (Italian) parsley, chopped |
| 5 | Garlic cloves, crushed |
| 2 Tbsp | Olive oil |
| 4 cans | Diced tomatoes |
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Directions
- Preheat oven to 220C.
- Place the bread in a bowl and pour over the milk. Set aside for 5 minutes to absorb.
- Tear the bread into pieces and place in a large bowl with the pork and beef mince, eggs, parmesan, 1/4 cup of the parsley and 3 cloves of the garlic. Mix well to combine and roll tablespoonfuls of the mixture into balls.
- Place in 2 baking dishes and drizzle with oil. Bake for 20-25 minutes or until browned.
- Add 2 cans of tomatoes and a garlic clove to each dish and stir to combine. Bake for a further 5-8 minutes or until the sauce is warmed through.
- Sprinkle with the remaining parsley and parmesan to serve.
- Serve with spaghetti, in a baguette or on mashed potatoes.
