Marvellous Mangalitsa Meatballs

Method

1. Pre heat your oven to 200C.
2. Pour the milk over the bread and mix well. Leave for 5 minutes.
3. In a saucepan add some olive oil and soften the chopped onion without colour.
4. Add the minced garlic to the onion and cook out until soft.
5. Add the cooked onion and garlic to the pork mince along with the bread, which has been lightly squeezed. Mix well.
6. Season with the rosemary, nutmeg, salt and pepper.
7. Roll out a small piece and pan fry it to check the seasoning.
8. When you are happy with the seasoning, roll the remaining mix into meatballs the size of a small egg, but round.
9. Lay out in your baking tray, drizzle with a little olive oil and dust with more dried rosemary.
10. Roast at a high heat until caramelised on the outside.
11. Cover with your tomato passata and return to the oven at 160C for around 45 minutes.
12. If they look like they are drying out, cover with foil to keep the moisture in.
13. When they have been removed from the oven, try to wait 20 minutes before you take the lid off, so all the moisture stays in.
14. Serve as you like. Great with pasta, amazing on a toasted crouton with plenty of olive oil and parmesan.