Pork Meatballs

_{MEATBALLS INGREIDENTS:}

• 500g pork mince
• ½ cup panko breadcrumbs
• 1 egg
• 1 tsp dried oregano
• 1 tsp minced garlic
• ¼ cup fresh parsley, finely chopped
• ¼ cup grated parmesan
• Salt and pepper
• 2 Tbsp olive oil

_{SAUCE INGREIDENTS:}

• 1 brown onion, finely chopped
• 1 tsp minced garlic
• 1 Tbsp tomato paste
• 400g can chopped tomatoes
• 400g tomato passata
• Salt and pepper

_{INSTRUCTIONS:}

1. In a large bowl, combine the pork mince, panko, egg, oregano, garlic, parsley and parmesan, and season with salt and pepper. Mix with your hands until just combined, without overworking.
2. Roll the mixture into golf ball-sized meatballs. You should get about 20.
3. Heat 1 Tbsp of the olive oil in a large frying pan over medium–high heat. Brown the meatballs in batches for 4–5 minutes, turning until golden on all sides (they'll finish cooking in the sauce). Set aside on a plate.
4. Reduce the heat to medium and add the remaining oil and the onion to the same pan. Cook for 5 minutes until soft, then add the garlic and cook for another minute until fragrant.
5. Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes and passata. Season with salt and pepper and simmer for 10 minutes.
6. Return the meatballs to the pan along with any resting juices. Cover and simmer for 8–10 minutes, until the meatballs are cooked through with no pink in the middle.
7. Serve topped with a dollop of ricotta or cottage cheese, torn basil and grated parmesan.

‍