Polpetti Meatballs with Passata

A quick weeknight dinner elegant enough to serve for company.  Serve as is, or over a bowl of Bella Cucina Bucatini Pasta. Any way you enjoy it, this dish is one you'll yearn for over and over again.

SHOPPING LIST: 

½ pound ground pork
2 Tablespoons Bella Cucina Sun-dried Tomato Pesto
4 Tablespoons Parmesan cheese, grated
1 Tablespoon breadcrumbs
1 whole egg
1 teaspoon Bella Cucina Citrus & Fennel Salt
1/8 teaspoon pepper

2 cups Bella Cucina Passata al Pomodoro 
1-6 oz. jar Bella Cucina Piccolo Tomatoes Antipasti

Grated Parmesan cheese for garnish 

PREPARATION: Preheat oven to 350 degrees Farenheit.

In a mixing bowl, add the pork, pesto, Parmesan, breadcrumbs, egg, salt and pepper. Mix all of the ingredients together until well-combined. Form into 1-1/2 inch balls. Place on a sheet pan and bake in the oven for 10 minutes. Remove from the oven when done. Add meatballs to the tomato sauce and cook for an additional 10 minutes.

While the meatballs are cooking, warm the passata in a saucepan.  

To assemble, spoon the sauce in the bottom of a bowl  or on a plate.  Portion out  the meatballs on top of the sauce, then spoon over some of the piccolo tomatoes with the marinade onto each portion. Top with grated Parmesan cheese