A great mid-week supper idea, using free-range pork from Park Farm with the aromatic flavour of toasted fennel seeds and a subtle kick of chilli. Serve with a green salad and Panouzzi pitta to mop up the rich tomato sauce.
5 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200°C. Empty the bottle of passata into a pan and a whole clove of garlic, the oregano and a pinch of salt and pepper. Bring up to the boil then simmer for 10 minutes.
Fry the onion in a separate pan, with a glug of olive oil, and finely chop the other garlic clove. After 8 minutes, when the onion is soft and golden, add the garlic, fennel seeds and chilli flakes. Cook out for a further 30 seconds.
Combine the onion mix with the pork mince, adding a teaspoon of salt and a few twists of black pepper. Divide into meatballs the size of walnuts.
Remove the garlic and basil from the tomato sauce. Arrange the meatballs in an oven proof dish and pour over the sauce. Bake in the oven for 35 minutes.
Serve with a sprinkling of parmesan and Panouzzi pita to mop up the goodness.