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.
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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
- 2 medium eggs, beaten
- 500g minced pork
- 400g minced beef
- 100g breadcrumbs (fresh or dried)
- 1 tablespoon fennel seeds, ground (in a spice grinder, coffee grinder or pestle & mortar)
- 2 garlic cloves, crushed
- Leaves from 15g flat-leaf parsley
- 200g 18-24 month Comté, cut into 20 cubes
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