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Mini meatballs in roasted tomato sauce

  • 0:30 Prep
  • 1:40 Cook
  • Makes 44


  • 500g pork and veal mince
  • 100g spicy pancetta, finely chopped
  • 60g (3/4 cup) finely grated parmesan
  • 55g (3/4 cup) fresh (made from day-old bread) breadcrumbs
  • 1/3 cup chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 teaspoons olive oil

Roasted tomato sauce

  • 800g ripe truss tomatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 1/2 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 60ml (1/4 cup) red wine
  • 1 dried bay leaf
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 teaspoons caster sugar


  • 1
    Combine the mince, pancetta, parmesan, breadcrumbs, parsley and egg in a bowl. Season. Line a baking tray with baking paper. Roll 3 teaspoonfuls of mixture into balls. Place on the prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to chill.
  • 2
    Meanwhile, to make the tomato sauce, preheat oven to 200C. Line a large baking tray with baking paper. Arrange tomato, cut-side up, in a single layer on the tray. Drizzle with half the extra virgin olive oil. Roast for 1 hour or until lightly charred.
  • 3
    Heat the remaining extra virgin olive oil in a saucepan over medium heat. Cook the onion and garlic for 8 minutes or until soft. Add the tomato paste and stir for 1 minute. Add the wine and simmer for 2 minutes. Add the tomato, bay leaf, rosemary and sugar. Simmer for 10 minutes or until thick. Discard bay leaf. Use a stick blender to blend until smooth. Season.
  • 4
    Heat half the olive oil in a non-stick frying pan over medium-high heat. Cook half the meatballs, shaking the pan occasionally, for 8 minutes or until just cooked. Transfer to a plate. Repeat with the remaining oil and meatballs. Add the meatballs to the sauce. Stir until warmed through. Divide among bowls.

Source: taste.com.au


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