Meatballs with Tomato, Olive, Rocket and Basil Sugo

INGREDIENTS

  • 1 cup Breadcrumbs
  • 100ml Milk
  • 500g Pork and veal
  • 50g Parmesan
  • 2 tbspn Sage or thyme
  • 1 Small onion
  • 1 Free range egg
  • To season Salt flakes
  • To season Freshly ground black pepper
  • ¼ cup Fresh parsley
Print Recipe

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.

Roll into 16 balls and allow to rest in the refrigerator.

To heat the Tomato, Olive, Rocket and Basil Sugo, place the Extra Virgin Olive Oil in a pan and simply pour the sauce in.

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.

Place into a serving bowl and pour the Tomato, Olive, Rocket and Basil Sugo over the meatballs. Sprinkle chopped parsley over meatballs and serve.