Ingredients
1 cup breadcrumbs
100ml milk
500g pork and veal
50g parmesan
2 tbspn sage or thyme chopped
1 small onion finely chopped
60g free range egg
To season salt flakes
To season freshly ground black pepper
500g Tomato, Olive, Rocket & Basil Sugo
¼ cup fresh parsley
1 cup breadcrumbs
100ml milk
500g pork and veal
50g parmesan
2 tbspn sage or thyme chopped
1 small onion finely chopped
60g free range egg
To season salt flakes
To season freshly ground black pepper
500g Tomato, Olive, Rocket & Basil Sugo
¼ cup fresh parsley
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Methods
1
Soak the breadcrumbs in milk. Put the mince, parmesan, sage, onion, egg, sea salt, freshly cracked pepper and finally the soaked breadcrumbs into a bowl and mix.
2
Roll into 16 balls and allow to rest in the refrigerator.
3
To heat the Tomato, Olive, Rocket and Basil Sugo, place the Extra Virgin Olive Oil in a pan and simply pour the sauce in.
4
Pour the oil for frying into a frying pan until it is 6 millimetres deep. When hot, put the meatballs in to fry. Cook until brown on all sides.
5
Place into a serving bowl and pour the Tomato, Olive, Rocket and Basil Sugo over the meatballs. Sprinkle chopped parsley over meatballs and serve.
1
Soak the breadcrumbs in milk. Put the mince, parmesan, sage, onion, egg, sea salt, freshly cracked pepper and finally the soaked breadcrumbs into a bowl and mix.
2
Roll into 16 balls and allow to rest in the refrigerator.
3
To heat the Tomato, Olive, Rocket and Basil Sugo, place the Extra Virgin Olive Oil in a pan and simply pour the sauce in.
4
Pour the oil for frying into a frying pan until it is 6 millimetres deep. When hot, put the meatballs in to fry. Cook until brown on all sides.
5
Place into a serving bowl and pour the Tomato, Olive, Rocket and Basil Sugo over the meatballs. Sprinkle chopped parsley over meatballs and serve.
