- BOIL passata with seasoning in a large frying pan over medium.
- COMBINE pork with egg, ricotta, bread crumbs, 2 tbsp parmesan and salt in a large bowl. Roll into 1 1/2-in. meatballs. Add to passata mixture as they are formed. Reduce heat to medium-low. Simmer, covered, turning meatballs once or twice, until cooked through, 10 to 12 min.
- SERVE meatballs with sauce on toasted panini buns. Sprinkle with remaining 1/4 cup parmesan.
Protein 36 g
Carbohydrates 37 g
Fat 26 g
Fibre 2 g
Sodium 1155 mg
Excellent source of Vitamin B12
Passata is an uncooked tomato purée that has been strained of seeds and skin. Its often sold in tall carafe-like glass jars. If you can’t find it, just push plain canned crushed tomatoes through a sieve.