Pork and Oregano Meatballs with Molten Mozzarella

, from Issue #65, page 111. April, 2016
Photography 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. 

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