Ingredients
- 2 teaspoons olive oil
- 1 x packet Freedom Farms Pork Meatballs
- 5 rashers streaky bacon (approx. 135g), sliced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, finely diced
- 2 tins cherry tomatoes
- 1 bay leaf
- 2 cups cheese (we used an even mix of mozzarella and tasty cheeses
- Parsley to garnish
Method:
Pre-heat the oven to 180°C.
Put the oil into a heavy-bottomed frying pan (that can go in the oven) and over a medium-high heat fry the meatballs until browned all over. Remove from the pan and set aside.
Keeping the fat in the frying pan, fry the onions and garlic until soft and translucent before adding in the carrot and cooking for a further minute. Next add in the tomatoes and the bay leaf and season with sea salt and a generous grind of black pepper.
Leave to cook for 5 minutes then return the meatballs to the sauce, top with the cheese and bake for 20-25 minutes or until the cheese is golden brown and the sauce is bubbling.
Serve garnished with parsley on top of pasta or mashed potatoes with a side or two of in-season vegetables.
