100 mlolive oil1onion, finely chopped4garlic cloves, finely chopped85 gmcrustless white bread80 ml (1/3 cup)milk1 kgfinely minced pork40 gm (½ cup)finely grated parmesan, plus extra to serve1egg1 tbspfinely chopped rosemaryPinchof freshly grated nutmeg, or to taste700 ml (1 bottle)passataTo serve:crusty bread rolls and rocket salad
Heat 2 tbsp olive oil in a frying pan. Add onion and cook over medium heat until soft (4-5 minutes), adding garlic in last minute of cooking. Spread over a plate to cool.
Meanwhile, soak bread in milk until all milk is absorbed, then use your fingers to press into a coarse paste. Set aside.
Combine pork, parmesan, egg, rosemary and onion and bread mixture in a bowl. Season to taste with sea salt, freshly ground black pepper and nutmeg, then roll into golf ball-sized balls.
Heat remaining oil in a large frying pan over high heat. Add meatballs and cook, turning occasionally, until browned (4-5 minutes). Add passata and cook until meatballs are cooked and sauce is thick (3-5 minutes). Season to taste, stuff into crusty bread rolls, scatter with parmesan and serve immediately with rocket salad to the side.