Pork and Oregano Meatballs with Molten Mozzarella

Pork and Oregano Meatballs with Molten Mozzarella

Light and juicy meatballs get topped with tomato sauce and mozzarella then baked until bubbling and golden. Serve with cooked pasta, warm crusty bread or over hot polenta. 

Serves 4–6

Photography by Manja Wachsmuth
From issue #65
April 27, 2016