Pork, Beef, & Fennel Meatballs with Melted Dolcelatte

To make the meatballs: sweat diced onions and garlic in olive oil until soft. Add thyme, mustard, fennel seeds, and seasoning then allow to cool.

Once cooled, add the onion mixture to pork and beef mince and mix together with breadcrumbs. Roll meatballs into 30g to 40g balls and chill.

To make the tomato sauce, sweat off diced onion and garlic in olive oil. Add tinned tomatoes, sugar and seasoning and reduce by 50%.

To complete the meatballs, pan fry to brown them then finish in the oven or under the grill with some tomato sauce and Galbani Dolcelatte cheese.