Ingredients
2 Tbsp extra virgin olive oil
2 brown onions, chopped
6 cloves garlic, chopped
300g pork mince
300g beef mince
1 free-range egg, lightly beaten
1/2 bunch sage, chopped
1/2 bunch rosemary, torn from stem
1 cup dried breadcrumbs
200g parmesan, grated
Sea-salt flakes and freshly ground pepper, to season
700g passata
Basil leaves, to garnish
Method
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Preheat oven to 220°C/200°C fan-forced.
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Heat oil in a frying pan on medium heat. Add onion and garlic. Cook, stirring for about 3 minutes, or until tender. Transfer to a large bowl to cool.
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Add mince and egg to onion mixture. Mix well to combine.
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In a blender, blend sage, rosemary, breadcrumbs and 50g of the parmesan until green in colour. Add to mince mixture and mix well. Season.
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With wet hands, roll the mixture into golf ball-sized balls. Put in a 2.5-litre ovenproof baking dish. Pour over passata to cover. Sprinkle remaining parmesan over top. Bake for 35-40 minutes, or until meatballs are cooked and sauce is bubbling.
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Serve your meatballs with basil leaves.