Family Pork Meatball Bake
500g New Zealand pork mince
2 cloves garlic, crushed
2 tablespoons finely chopped flat-leaf parsley leaves, plus extra for sprinkling
Finely grated zest of 1 lemon
1 tablespoon tomato paste
1 onion, finely chopped
3 cups tomato passata (or 400g can chopped tomatoes in juice and 1 cup vegetable stock)
½ cup grated mozzarella
Preheat the oven to 200°C
Lightly grease a medium sized baking dish, one that the meatballs will sit in a single layer. In a large bowl combine the pork mince, garlic, parsley, lemon zest, egg and tomato paste. Season and form into 12 even-sized meatballs.
Heat a little oil in a frying pan over medium heat. Add meatballs and cook for 6 minutes, turning until brown all over. Place in the prepared baking dish.
To make the sauce :
Add another dash of oil to the frying pan and place in the chopped onion. Cook onion until soft, about 5 minutes. Add tomato puree, season and bring to a simmer. Pour over the meatballs, sprinkle over the grated cheese and place in the oven. Cook for 15-20 mins until the meatballs are cooked through and the cheese is bubbling.
Serve Pork Meatballs sprinkled with extra chopped parsley, mashed potatoes, pasta or noodles and steamed broccoli.