Tomato sauce snack box

Serves 4-6 l Takes 1 hr

Ingredients

250g Bocconcini cheese, drained and patted dry

45ml cake flour

2 eggs, lightly beaten

310ml dry breadcrumbs, seasoned

500ml tomato sauce

1 red chilli, deseeded and finely chopped (optional)

1 garlic clove, crushed

handful basil, chopped

15ml olive or avocado oil

500g lamb or beef sausage

vegetable oil, for deep frying

potato chunks or wedges, to serve

Method

Mix the Bocconcini through the flour. Shake off excess flour and dip, one at a time, into the egg, and then the seasoned breadcrumbs. Repeat this process 2-3 times, then freeze for about 20 minutes.

For the tomato chilli sauce, heat the tomato sauce, chilli (if using) and garlic over medium heat for 5 minutes until warm. Add the basil, and keep warm.

For the mini meatballs, pinch the meat out of the casings to form small meatballs. Heat the oil on medium high and fry the meatballs for about 5 minutes until golden all over. Mix in half the tomato chilli sauce and cook for 5 minutes until cooked. Keep warm.

Heat enough oil for deep frying on medium high and fry the Bocconcini In batches for 2-3 minutes, or until golden. Drain on paper towels. Serve with the rest of the tomato chilli sauce, potatoes and meatballs.

Tip: If you can’t find Bocconcini cheese, use Mozzarella, cut into 2cm cubes.

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