Arancini Meatballs | Donna Hay

Ingredients

• ¾ cup (50g) fresh white breadcrumbs
• ¼ cup (60ml) milk
• 500g veal mince
• 1 egg
• 2 cloves garlic, crushed
• ½ cup (40g) finely grated parmesan
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 30 x cherry bocconcini, drained and well dried with absorbent paper
• ¼ cup (35g) plain (all-purpose) flour, for dusting
• 3 eggs, lightly beaten, extra
• 3 cups (210g) fresh white breadcrumbs, extra
• vegetable oil, for deep frying
• store-bought pesto and aïoli to serve