200g pork mince
200g veal mince
1/2 cup parmesan cheese, finely grated
2 tbsp sage leaves, finely chopped
zest of one lemon
2 tbsp olive oil
2 cups tomato passata
Parmesan cheese, to serve
12 small white dinner rolls
Rocket leaves, to serve
Mix together the mince, cheese, eggs, lemon zest, sage, and season to taste. Shape into about 12 small meatballs (about the size of a golf ball). Place on a large plate, cover with plastic and leave to chill in the fridge for half an hour.
Heat the oil in a large frying pan on high and brown the meatballs on all sides (in batches). Drain away any extra fat from the pan, return all the meatballs to it and pour over the Beerenberg Tomato Sauce and passata. Reduce heat and leave to simmer for 10 minutes or until the meatballs are cooked through. Grate over the parmesan cheese and place the pan on the table with a pile of small bread rolls so everyone can serve themselves.