date:Apr 17, 2014
ith pancetta, rosemary and parsley and pulse until finely chopped. Place in a bowl with mince, chilli, tomato paste and egg and mix well with your hands. Roll into 3cm balls and chill for 30 minutes.
2. Preheat the oven to 180C.
3. Heat oil in a pan over medium-high heat. In batches, cook meatballs for 4-5 minutes until well browned. Place on a baking tray with the cherry tomatoes. Drizzle tomatoes with oil and season. Bake for 10 minutes or until the meatballs are cooked through and tomatoes