Italian meatball melt

Step 1/4

• 250 g Pork mince
• 37½ g Bread crumbs
• 1 cloves garlic
• ½ onion
• 2 tbsp Parmesan cheese
• 1 tbsp parsley
• Salt
• ½ egg

Start off by cutting the ends off. Removing the skin from the onion and then grate the onion. Put the onion in a tea towel and drain out all the liquid. Then put into the bowl with the rest of the ingredients for the meatballs. Give a good mix with a pinch of pepper. Form into about tennis ball size meatballs and let chill in the fridge for at least 20 minutes.

Step 2/4

Add oil to a deep dish and start frying off the meatballs in batches.

Step 3/4

• 1 Tin of finely chopped tomatoes
• olive oil
• 1½ cloves garlic
• ½ tbsp basil
• ½ tsp Dried chilli flakes
• ½ tsp sugar
• ½ tbsp balsamic vinegar

To make the sauce start gently frying the garlic and then stir in the chill powder and basil. After a couple minutes add in the tomato’s, vinegar and sugar and bubble away for 15 minutes or until sauce has thickened.

Step 4/4

• 62½ g Mozerella

Finally add the meatballs to the sauce. Tear up the mozzarella and add it on top. Cook for another 20 minutes and serve.