Pork Meatball Saltimbocca
This wholesome and filling Italian-inspired meal will become a firm favourite in your home. The subtle flavours of the sage, fennel and thyme work so well with the juiciness of the pork and bacon, all combined in a tasty tomato-based sauce, topped with gooey cheese. What's not to love! The alcohol in the wine will burn off when the dish is in the oven, but if you like you can always substitute this for more passata, or a tin of tomatoes.
- 50g rolled oats
- 2 onions, halved
- 3 garlic cloves
- 150g bacon
- 30g extra virgin olive oil
- 1 kilo pork mince
- 2 eggs
- 3tbs fresh sage leaves, finely chopped
- 2tbs fennel seeds
- 1/2tsp salt
- black pepper to taste
- 150g baby bocconcini
- 1 onion, halved
- 2 garlic cloves
- 20g extra virgin olive oil
- 700g passata
- 250g red wine
- 2tsp dried thyme
- 1/2tsp salt
- 3 bay leaves
- 200g grated mozzarella
- 100g grated parmesan
- sage leaves fried in butter
- Place the thermal bowl on the scales and weigh into it the rolled oats. EXPERT / 15 seconds / speed 18 / 0 degrees / cap ON. Set aside in a large mixing bowl.
- Add onion, garlic and bacon to the thermal bowl. EXPERT / 10 seconds / speed 13 / 0 degrees / cap ON.
- Add olive oil. EXPERT / 10 minutes / speed 3 / 130 degrees / cap OFF.
- Add bacon mixture to the mixing bowl with the milled oats. Add pork mince, eggs, sage, fennel, salt and pepper. Stir well to combine.
- Form 1/4 cup of mixture into balls, pushing a piece of bocconcini into the center. Place in a large baking dish and set aside in the fridge while you prepare the sauce.
- Preheat oven to 200 degrees (fan forced).
- Without washing the thermal bowl add the onions and garlic. EXPERT / 10 seconds / speed 13 / 0 degrees / cap ON.
- Add olive oil. EXPERT / 5 minutes / speed 3 / 130 degrees / cap OFF.
- Add passata, wine, thyme and salt. EXPERT / 30 seconds / speed 10 / 0 degrees / cap ON.
- Pour the sauce over the top of the meatballs. Tuck in the bay leaves. Sprinkle with mozzarella and parmesan. Bake for 40 minutes. Serve sprinkled with crispy sage leaves.
Recipe by mycookexpert.com.au