Name: Italian Meatballs in Tomato Sauce
Prep time: 120 min
Ingredients: 500 g pork mince; 2 brown onions ((chopped)); 1 tbsp garlic ((minced)); 50 mL olive oil; 2 tbsp Italian mixed herbs; 200 g chicken stock; 6 'A' scoops (6g) Shape It Powder; Salt and pepper to taste; 2 brown onions ((chopped)); 1 tbsp garlic ((minced)); 20 mL olive oil; 200 mL white wine; 700 mL tomato passata; 2 tbsp Italian mixed herbs; Salt and Pepper to taste

Instructions

Meatballs

Grease a Shape It Half Sphere Mould (12mL) with spray oil and set aside.
In a large frying pan over a medium heat, add the olive oil and onions, cook the onions for 5 minutes, then add the garlic and cook for a further 2 minutes.
Add the pork mince and sauté the mix with a wooden spoon. Cook it for 10–12 minutes or until the pork is cooked, then season taste.
Pour the onions, garlic and pork into a blender and blitz them on high speed until smooth.
In the same pan over a medium heat, bring the chicken stock, Shape It Powder, and mixed herbs to the boil, stirring occasionally.
Pour the hot chicken stock-Shape It mixture over the puréed pork mince and blend on high speed for 2–3 minutes or until smooth, scraping down the sides as required.
Pour the mixture into the prepared Shape It Half Sphere Mould, cover with the mould lid, and refrigerate for 2 hours or until set.
Remove the mixture from the mould and skewer the two halves together to make a round meatball shape.
Reheat the meatball skewers by steaming until their internal temperature reaches 70°C (use a probe), then serve.

Tomato Sauce

In a medium saucepan over a medium heat, add the olive oil and onion, then cook the onion for 5 minutes until soft.
Add the garlic, herbs and wine, and simmer for 5 minutes.
Add the tomato passata, bring the sauce to a simmer, then cook for 30 minutes, stirring occasionally.
Remove sauce from the heat, pour it into a blender, and blend until smooth.
Season to taste.

To Assemble and Serve

On a serving plate, place the warm tomato sauce on the base and top with the meatball skewers. Garnish with a fine parsley powder, if desired.

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