Pork Meatballs in Rich Tomato Sugo

Ingredients

• 800 gram pork mince
• 1 cup fresh breadcrumbs
• 1 piece egg
• 2 teaspoon fennel seeds, lightly crushed
• 1/2 cup parmesan, finely grated
• 4 clove garlic, crushed
• 2 tablespoon olive oil
• 1 piece brown onion, finely diced
• 800 gram tinned crushed tomatoes
• 250 millilitre chicken stock
• 1/2 cup fresh basil leaves

Instructions

1. 1Mix the pork mince, breadcrumbs, egg, fennel seeds, parmesan and half the garlic in a large bowl until just combined.
2. 2Roll the mixture into golf-ball-sized meatballs and place them on a tray.
3. 3Heat the oil in a large deep frying pan over medium-high heat and brown the meatballs for 5 minutes, turning once; remove to a plate.
4. 4Cook the onion in the same pan for 5 minutes, then add the remaining garlic for 1 minute.
5. 5Add the tomatoes and stock, stir, and bring to a simmer.
6. 6Return the meatballs to the pan and simmer gently, uncovered, for 25 minutes until cooked through and the sauce has thickened.
7. 7Season, then tear the basil over the top. Freeze cooled meatballs in their sauce for up to 3 months; thaw overnight and reheat in a saucepan until piping hot.