Ingredients serve 4 .

50grpiece mozzarella

3 sprigs fresh rosemary

550gr pork and veal mince

2 garlic cloves, finely chopped

1 tablespoon chopped fresh oregano

1 egg, lightly beaten

3/4 cup fresh breadcrumbs

1 medium brown onion , chopped

one and one half cups chicken stock

410 gr can tomatoes and paste

3/4 cup dried Risoni pasta

grated parmeasan and oregano leaves to serve

Method

1. Cut mozzarella into 8 equal pieces . Remove leaves from rosemary sprigs and finely chop . Combine mince , garlic chopped rosemary, oregano egg and breadcrumbs in a bowl . Season with salt and pepper. Mix well.
2. Shape 1/4 cup , mince mixture in a ball. Flatten to form a disc. Place 1 piece of cheese in center of disc . . Shape mince into a ball to enclose cheese. Place on a baking paper lined tray . Repeat with remaining mince mixture and cheese to make 8 large meatballs. Refrigerate for 30 minutes.
3. Preheat oven to 190/170 Fan forced. Heat 1 tablespoon oil in an 8cup capacity heavy – based flameproof roasting pan over medium high heat . Cook meatballs turning for 6 minutes each side .
4. Heat remaining oil in pan. Add onion . Cook stairing for 5minutes . Add stairing for 1 minute . Add remaining rosemary sprig . Cook stairing for 1 minute . Add stock and tomatoes . Bring to the boil Stir in Risoni. SEAson with salt and pepper. Return meatballs to pan.
5. Bake for 25minutes , stairing gently halfway through cooking or until risoni is tender and meatballs are cooked through . Discard rosemary sprigs . Serve sprinkled with parmeasan and oregano .

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