Pork and fennel baked meatballs recipe | Sainsbury`s Magazine

Ingredients

• 4 tbsp olive oil
• 2 medium onions, finely chopped
• 5 garlic cloves, finely chopped
• 3 bay leaves
• 2 tbsp fennel seeds
• 2 tbsp tomato purée
• 4 x 400g tins chopped tomatoes
• 1½ tbsp clear honey
• 1 tbsp red wine vinegar
• 100g sliced pitted black olives
• 2 x 500g packs pork mince (we used 20% fat)
• 150g fresh breadcrumbs*
• 80g Parmesan, finely grated
• 1 large egg
• 2 tbsp dried oregano
• 250g mozzarella, grated