PREP TIME 20 minutes
COOK TIME 25 minutes


4x pork and fennel sausages, casing removed and rolled into balls
1 shallot, thinly sliced
2 garlic cloves
1 tsp chilli flakes
1 tsp fennel seeds
2 tbsp red wine vinegar
200g passata
200g Barilla arrabbiata sauce
100g Barilla sun-dried tomato pesto
150g cherry bocconcini, torn
50-70g parmesan cheese, grated


Step 1
Add meatballs, shallot, garlic and olive oil to a pan over medium heat. Sauté for approximately 5 minutes or until meatballs start to brown. Add chilli flakes and fennel seeds, combine and cook for 2-3 minutes. Stir through red wine vinegar, passata, arrabbiata sauce and pesto, simmer and reduce by half.

Step 2
Place bocconcini and parmesan over the top and place in the oven for 20-25 minutes, or until cheese is golden brown.