Method

1- Soak the bread in the milk and egg in a bowl for 5 minutes to soften. Mix until the bread is broken up, then add all the remaining meatball ingredients into the bowl and mix until well combined. Roll into 20 meatballs, place onto a tray and set aside in the refrigerator.

2- For the tomato sauce, heat the Cobram Estate Extra Virgin Olive Oil over a medium heat in a saucepan. Cook the onion and garlic for 3-4 minutes, or until softened. Add in the fennel seeds, tomato paste, crushed tomatoes, sugar and basil. Bring the sauce up to a gentle simmer and cook, stirring occasionally for 5-6 minutes. Remove the meatballs from the fridge and place into the tomato sauce. Cook the meatballs, turning occasionally for 15 minutes, or until cooked through.

3- To serve, place the meatballs into a bowl and grate over Parmesan cheese and extra basil leaves.

4- Serve with crusty bread green salad or steamed greens.