Slow-baked meatballs - delicious. magazine

Ingredients

• For the meatballs
• 250g British beef mince
• 250g outdoor reared pork mince
• 100g pancetta, finely chopped
• 1 small onion, finely chopped
• 4 garlic cloves, crushed
• 60ml buttermilk
• 50g fresh breadcrumbs
• 1 tbsp dried oregano
• Small handful fresh flatleaf parsley, finely chopped
• 1 large free-range egg, lightly beaten
• 45g parmesan, finely grated, plus extra to serve
• For the tomato sauce
• Olive oil for frying
• 2 garlic cloves, finely sliced
• 700ml passata
• 75ml dry red wine
• 1 tsp dried oregano
• 1 tsp chilli flakes
• 125g mozzarella ball, sliced
• You’ll also need
• Large ovenproof frying pan or shallow hob-safe casserole