Bocconcini Stuffed Meatballs With Roasted Tomato Sauce | Donna Hay

Ingredients

• basil leaves and toasted sourdough slices, to serve
• 2 brown onions, finely chopped
• 6 cloves garlic, peeled
• 2kg ripe tomatoes (about 20), quartered and cored
• 4 stalks basil
• ¼ cup (60ml) extra virgin olive oil
• sea salt and cracked black pepper
• ⅓ cup (80ml) milk
• 1 cup (70g) fresh breadcrumbs
• 750g pork mince
• 2 cloves garlic, crushed
• 2 teaspoons chopped sage leaves
• 1½ teaspoons fennel seeds, lightly crushed
• 16 baby bocconcini