Ingredients

• 500g pork and veal mince
• 100g spicy pancetta, finely chopped
• 60g (3/4 cup) finely grated parmesan
• 55g (3/4 cup) fresh (made from day-old bread) breadcrumbs
• 1/3 cup chopped fresh continental parsley
• 1 egg, lightly whisked
• 2 teaspoons olive oil

Roasted tomato sauce

• 800g ripe truss tomatoes, quartered
• 2 tablespoons extra virgin olive oil
• 1/2 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 60ml (1/4 cup) red wine
• 1 dried bay leaf
• 1 teaspoon chopped fresh rosemary leaves
• 2 teaspoons caster sugar

Method

• Step 1 Combine the mince, pancetta, parmesan, breadcrumbs, parsley and egg in a bowl. Season. Line a baking tray with baking paper. Roll 3 teaspoonfuls of mixture into balls. Place on the prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to chill.
• Step 2 Meanwhile, to make the tomato sauce, preheat oven to 200C. Line a large baking tray with baking paper. Arrange tomato, cut-side up, in a single layer on the tray. Drizzle with half the extra virgin olive oil. Roast for 1 hour or until lightly charred.
• Step 3 Heat the remaining extra virgin olive oil in a saucepan over medium heat. Cook the onion and garlic for 8 minutes or until soft. Add the tomato paste and stir for 1 minute. Add the wine and simmer for 2 minutes. Add the tomato, bay leaf, rosemary and sugar. Simmer for 10 minutes or until thick. Discard bay leaf. Use a stick blender to blend until smooth. Season.
• Step 4 Heat half the olive oil in a non-stick frying pan over medium-high heat. Cook half the meatballs, shaking the pan occasionally, for 8 minutes or until just cooked. Transfer to a plate. Repeat with the remaining oil and meatballs. Add the meatballs to the sauce. Stir until warmed through. Divide among bowls.