Ingredients

• 500g pork and veal mince
• 1 egg
• 1/4 cup finely grated parmesan cheese
• 1/2 cup packaged breadcrumbs (50g)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tablespoon olive oil
• 1 small brown onion (80g), chopped finely
• 1 clove garlic, crushed
• 700g bottled tomato pasta sauce
• 1/2 cup frozen peas (60g)
• 1/4 cup fresh basil, coarsely chopped
• 1/2 cup seeded green olives (60g)
• 1/4 teaspoon dried chilli flakes
• 1 small french bread stick (150g), sliced thickly
• 1 clove garlic, halved
• 1/3 cup finely grated parmesan cheese (25g)

Method

• Step 1 Combine mince, egg, breadcrumbs, cheese and parsley in a medium bowl. Roll level tablespoons of mixture into balls.
• Step 2 Meanwhile, to make garlic parmesan toasts: Preheat grill. Toast bread slices on one side and rub with garlic. Sprinkle untoasted side with cheese and put under grill until cheese melts.
• Step 3 Heat half the oil in large frying pan and cook meatballs, then remove from pan. Heat remaining oil in same pan and cook onion and garlic. Add sauce and bring to the boil. Add meatballs then reduce heat and simmer, uncovered, until sauce thickens slightly.
• Step 4 Add peas and basil to meatballs and simmer 5 minutes.
• Step 5 Serve baby some meatball mixture with toast as a finger food.
• Step 6 Add olives and chilli to remaining meatball mixture and serve with remaining toasts.