Ingredients
2 | Eggs |
1 ½ kgs | Pork mince (Main) |
150 g | Breadcrumbs, (2-3-day old white rustic stlye, blitzed) |
150 ml | Milk, lukewarm, to moisten |
20 g | Fennel seeds, lightly toasted and pounded in a mortar |
1 cup | Pecorino cheese, (pecorino romano) |
1 tsp | Chilli flakes |
1 to taste | Salt and freshly ground black pepper |
Directions
Tomato sauce
- Soften some chopped red onion and garlic very gently in olive oil.
- Add a heap of whole cherry tomatoes, or whatever tomatoes are on hand, chopped into evenly sized pieces.
- Sprinkle in white sugar and salt.
- Dab a little tomato paste over each tomato. Cook on stove top on very low heat, cover if necessary for a while.
Meatballs
- Soften breadcrumbs in half the milk.
- Put all other ingredients in a large bowl and then add the breadcrumbs and milk. Combine gently with hands. Add reserved milk if necessary. The mixture should be quite moist.
- Shape into walnut-sized balls and bake on a greased tray in a 220 degC oven for 10 minutes until starting to brown.
- Remove and poach in tomato sauce for another 10-20 minutes on a very low heat on the stovetop in a pot with the lid off. Take off the heat when the sauce has reached your desired consistency.
Add a few torn basil leaves. Serve with some good quality bread, either home-made or from a bakery.