Giant Meatballs Stuffed With Mozzarella | Gourmet Traveller

Ingredients

• 50 ml olive oil
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 1 kg pork and fennel sausages, meat squeezed out of skins
• 60 gm fresh white breadcrumbs
• 40 gm finely grated parmesan, plus extra to serve
• 1 egg
• ½ cup coarsely chopped flat-leaf parsley
• ½ tsp dried chilli flakes
• 2 balls buffalo mozzarella (about 200gm each), halved
• To serve: extra-virgin olive oil and basil
• Tomato-chilli sugo
• 750 ml tomato passata
• 150 ml dry white wine
• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 long red chillies, finely chopped
• 2 garlic cloves, finely chopped
• 3 basil sprigs