Pork

Easy pork meatball saltimbocca

Name: Easy pork meatball saltimbocca
Yield: 6
Ingredients: 200g at pancetta (from Italian delis), rind removed, finely chopped; 40.00 ml extra virgin olive oil; 4.00 onions, finely chopped; 4 garlic cloves, finely chopped; 40.00 ml finely chopped sage leaves, plus extra fried whole leaves to serve; 2 tsp fennel seeds, crushed; 60g rolled oats; 1kg rindless pork belly, minced (ask your butcher); 3 egg yolks; 100g parmesan; 250g mozzarella; 20.00 ml extra virgin olive oil; 2 garlic cloves, chopped; 20.00 ml thyme leaves; 375ml red wine; 2 bay leaves; 1 parmesan rind; 700g tomato passata (sugo)

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 14, 2016

Colin Fassnidge brings us a meatball dish that will give Nonna a run for her money.

200g at pancetta (from Italian delis), rind removed, finely chopped
2 tbs extra virgin olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
2 tbs finely chopped sage leaves, plus extra fried whole leaves to serve
2 tsp fennel seeds, crushed
2/3 cup (60g) Macro Organic Rolled Oats
1kg rindless pork belly, minced (ask your butcher)
3 egg yolks
1 1/4 cups (100g) grated parmesan
2 1/2 cups (250g) grated mozzarella

Tomato sauce

1 tbs extra virgin olive oil
2 onions, finely chopped
2 garlic cloves, chopped
1 tbs thyme leaves
1 1/2 cups (375ml) red wine
2 bay leaves
1 parmesan rind
700g tomato passata (sugo)

Method

1.

Place the pancetta and oil in a cold frypan over medium heat. When sizzling, cook for 2-3 minutes until fat renders. Add the onion and cook, stirring, for 3-4 minutes until softened. Add garlic, sage and fennel.
2.

Season. Cook, stirring, for 2-3 minutes until fragrant. Remove from heat and cool. Whiz oats in a small food processor until finely chopped. Transfer to a bowl and combine with pork, egg and pancetta mixture. Using 1/4 cup per meatball and working with wet hands, form into 20 balls. Chill slightly.
3.

Preheat oven to 200°C. For the sauce, heat oil in a pan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add garlic and thyme, and cook, stirring, for 1-2 minutes until fragrant.
4.

Add wine, scraping pan with a spoon. Add bay, parmesan and passata. Season. Cover and cook for 15 minutes or until infused. Discard parmesan and bay.
5.

Place meatballs in an ovenproof dish. Pour over sauce and roast for 30 minutes, then combine cheeses and sprinkle over. Cook for a further 10 minutes or until golden. Serve with fried sage