1 Tbsp milk
1 slice white bread, crust removed, torn
700 g pork mince
1 tsp fennel seeds
1 tsp dried chilli flakes
4 cloves garlic, crushed
sea salt and cracked black pepper
24 baby bocconcini
2 Tbsps olive oil
2 x 400g cans cherry tomatoes
1 tsp caster (superfine) sugar
2 tsps red wine vinegar
finely grated parmesan, to serve
Place the milk and bread in a bowl and set aside for 5 minutes or until milk is absorbed.
Add the pork, fennel, chilli, half the garlic, salt and pepper and mix well to combine. Roll the mixture into 24 balls and press a bocconcini into the centre of each meatball.
Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook the meatballs for 4–5 minutes, turning occasionally, or until cooked through.
Add the remaining oil and garlic and cook for 30 seconds. Add the tomatoes, sugar and vinegar and cook for a further 2–3 minutes or until sauce has thickened slightly. Sprinkle with parmesan to serve.