- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon water
- 700mL Italian tomato passata sauce
- 1 teaspoon sugar
- 500g minced pork
- 1 egg, lightly beaten
- 50g dried breadcrumbs
- 1/3 bunch chopped fresh parsley
- crusty bread to serve
- 300g Perfect Italiano Mozzarella, grated
- salt and pepper, to taste
| - Heat a non-stick heavy based frypan and cook the onion and garlic with the water until onion is soft and transparent. Remove half of onion mixture and place in bowl.
- Add tomato passata sauce and sugar to remaining mixture in pan and simmer, uncovered for 15-20 minutes until slightly thickened.
- Combine remaining cooled onion mixture with mince, egg, breadcrumbs and parsley, then season with salt and pepper.
- Roll tablespoons of mixture into balls.
- Place on a baking tray and bake at 200°C for 15 minutes or until cooked through.
- Transfer meatballs and sauce to an ovenproof baking dish and sprinkle with Perfect Italiano Parmesan. Return to the oven for 15-20 minutes or until cheese has melted. Serve with crusty bread
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