Made with beef and pork blended with fresh garlic, parsley, onion and tomato and our award-winning Italian Provolone cheese.
35g white bread, cubed
50g milk, to soak
250g minced beef
250g minced pork
1 garlic clove, chopped
½ bunch of parsley
1 onion, chopped
Sea salt and freshly ground black pepper
10g tomato puree
2 tbsp olive oil
30g Real Italian Provolone Piccante, grated.
Formed into 25g meatballs and oven cooked, turning regularly for 20 minutes at 160’C.
Fresh minced pork and beef combined with the strong and tangy flavour of Vale of Camelot cheddar, contrasting with the sweetness of Caramelised Red Onion Chutney.
35g white bread, cubed
50g milk, to soak
250g minced beef
250g minced pork
1 garlic clove, chopped
½ bunch of parsley
1 onion, chopped
Sea salt and freshly ground black pepper
2 tbsp olive oil
50g Vale of Camelot Extra Mature West Country Cheddar, grated.
30g Caramelised Red Onion Chutney
Formed into 25g meatballs and oven cooked, turning regularly for 20 minutes at 160’C.