Pork and Oregano Meatballs with Molten Mozzarella

, from Issue #65. April, 2016
Photography by Manja Wachsmuth.
    Pork and Oregano Meatballs with Molten Mozzarella

    Light and juicy meatballs get topped with tomato sauce and mozzarella then baked until bubbling and golden. Serve with cooked pasta, warm crusty bread or over hot polenta. 

    Serves: 4–6

    INGREDIENTS

    Meatballs
    600 grams pork mince
    2 slices toast bread, crusts removed
    ⅓ cup milk 
    2 cloves garlic, crushed 
    finely grated zest 1 lemon 
    1 teaspoon freshly grated nutmeg 
    pinch chilli flakes
    good handful basil, finely chopped
    2 tablespoons chopped fresh oregano
    1 egg
    sea salt and ground pepper
    To assemble
    3 cups tomato passata
    2 cloves garlic, crushed
    1 teaspoon sugar
    ¼ teaspoon ground cinnamon
    2 balls fresh mozzarella in whey, drained
    extra oregano, for serving parmesan, for grating 

    METHOD

    Preheat the oven to 200°C fan bake.

    Rip the bread into small pieces and place in a large bowl with the milk. Mix together so all the bread is wet and leave for 5 minutes.

    Add all the remaining meatball ingredients, season generously and combine well. The mixture will be quite soft.

    Form into large walnut-sized balls. You should get about 18.

    Heat 2 tablespoons of oil in a large sauté pan and cook the meatballs until golden and just cooked through. Using a slotted spoon, transfer them to an ovenproof baking dish.

    Add the passata, garlic, sugar and cinnamon to the pan and simmer for 5 minutes, scraping the base of the pan to lift off any sticky bits. Pour over the meatballs.

    Top with ripped pieces of mozzarella then bake for 20 minutes until bubbling and golden.

    To serve: Top with extra oregano and grated parmesan. 

    Pantry note: Passata is available from supermarkets. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #121
    Check out our
    latest issue:

    Issue #121

    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.