Pork Meatball Parmigiana Recipe

How to Make Pork Meatball Parmigiana

Method

  1. To make meatballs, combine pork mince, 3 cloves crushed garlic, egg, breadcrumbs, parmesan and lemon rind in a large bowl. Season with salt and pepper. Mix until well combined.
  2. Using ¼ cup mince mixture per meatball, roll into balls. Place on a tray, cover and refrigerate for 30 minutes.
  3. Preheat oven to 200°C (or 180°C for fan-forced ovens). Heat oil in a large deep ovenproof frying pan over medium heat. Cook meatballs in batches, turning occasionally, for 5 minutes or until evenly browned. Transfer to a plate and set aside.
  4. Add the onion and remaining 2 cloves crushed garlic to  the pan. Cook, stirring occasionally, over medium heat for 4-5 minutes until tender.
  5. Stir in tomato passata and bring to boil.
  6. Add meatballs back into the pan. Stir to coat in tomato mixture. Cover and bake in the oven for 20 minutes.
  7. Uncover, stir and sprinkle with cheese. Bake, uncovered, for 8-10 minutes until cheese melts.
  8. Serve with a leafy green salad and crusty bread.

RECIPE: Courtesy of Australian Pork