Pork and Goat’s Cheese Meatballs
Ingredients
- 500g of pork mince
- 50g of bread, chopped and soaked in 1 tbsp of milk
- 1 egg
- 20g of Pecorino, grated
- 50g of Santa Gadea goat’s cheese, finely chopped
- Salt
- Freshly ground black pepper
Tomato sauce
- 2 tbsp of olive oil
- 4 garlic cloves, finely sliced
- 400g of tinned chopped tomatoes
- Salt
- Freshly ground black pepper
How to make it
Golden pork meatballs enriched with creamy Santa Gadea cheese make an easy, satisfying dinner that’s perfect served with pasta, crusty bread or a fresh salad
- Place the ingredients for the meatballs in a bowl and mix thoroughly.
- Divide the mixture into 4, then each portion into 4 again, and roll into neat, round balls, giving you 16 in total.
- Refrigerate the meatballs for at least 30 minutes to firm up
- To make the tomato sauce, gently fry the garlic in the oil until soft, then add the tomatoes.
- Season with salt and pepper and leave to simmer for around 20 minutes, until the sauce has thickened a little
- Preheat the oven to 180°C/gas mark 4
- Once the meatballs have firmed up, place a large ovenproof frying pan over a medium-high heat.
- When hot, add a splash of oil, followed by the meatballs, and cook until browned evenly all over
- Add the tomato sauce to the pan and stir to coat the meatballs.
- Place in the oven for 20 minutes
- Serve with a scattering of parsley leaves
Recipe courtesy of Great Italian Chiefs
