- Our house made Free Range Pork and Organic Veal Meatballs
- 1 bottle Don Antionio Sugo Di Pomodoro Al Basilico
- Mount Zero Olive Oil
- Campofilone Pasta
- Parmesan Cheese
- Break down rissoles into 5 or 6 small meatballs.
- Add oil to pan to brown and partly cook meatballs.
- Set aside, add more olive oil and fry off diced garlic.
- Cook for 5 minutes, return meatballs and simmer until cooked through.
- Serve with Campoflone Pasta and Parmesan Cheese.