Ingredients
- 2 garlic cloves, chopped, plus 1 halved
- 4 slices pancetta
- 2 teaspoons chopped rosemary
- 1/4 cup chopped parsley, plus extra to serve
- 600g beef mince
- 1/2 teaspoon dried chilli flakes
- 2 tablespoons tomato paste
- 1 egg
- 250g punnet cherry tomatoes, halved
- 3 cups (750ml) tomato passata
- 1 teaspoon brown sugar
- 2 teaspoons red wine vinegar
- 8 slices ciabatta
- 1 cup (80g) grated parmesan
Method
1. Place chopped garlic in a processor with pancetta, rosemary and parsley and pulse until finely chopped. Place in a bowl with mince, chilli, tomato paste and egg and mix well with your hands. Roll into 3cm balls and chill for 30 minutes.
2. Preheat the oven to 180°C.
3. Heat oil in a pan over medium-high heat. In batches, cook meatballs for 4-5 minutes until well browned. Place on a baking tray with the cherry tomatoes. Drizzle tomatoes with oil and season. Bake for 10 minutes or until the meatballs are cooked through and tomatoes are tender.
4. Meanwhile, heat the passata, sugar and vinegar in a pan over medium heat. Season, then place the meatballs and tomatoes in the sauce and warm through.
5. Toast or chargrill bread, then rub with the halved garlic clove.
6. Serve meatballs and sauce on the toast, scattered with parmesan and parsley.
