Comté-stuffed pork, beef and fennel meatballs in a tomato sauce recipe
Chef Laura Pope has teamed up with Comté cheese to create this tasty twist on meatballs, with a lovely gooey, cheesey centre.
Ingredients
- 70ml extra virgin olive oil
- 1 small onion, finely chopped
- 1 small garlic clove, finely chopped
- Small pinch of dried chilli flakes (optional)
- 500g fresh tomatoes, quartered and hard cores cut out
- 2 x 400g tins of chopped tomatoes
- Leaves from 15g fresh oregano, chopped, or 2 teaspoons dried oregano
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