• 500g pork/veal mince
  • 1 punnet Freshzest Marjoram, chopped
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1/2C breadcrumbs
  • 1/4C Parmesan, grated
  • 1 tsp fennel seeds, toasted
  • 1 bottle tomato sugo
  • 1C beef stock
  • 1 punnet Freshzest Micro Parsley
  • penne, cooked

Pork & Marjoram Meatballs.

Serving Size: 4

  1. In a bowl combine the mince, marjoram, onion, garlic, crumbs, parmesan, fennel seeds, salt & pepper. Mix well, then roll into small balls.
  2. Place into a shallow fry pan with sugo and stock. Bring to simmer and braise meat balls for 10 minutes, turning once.
  3. Once cooked, mix with penne pasta, finish with grated parmesan and micro parsley.
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