(MEATBALLS IN TOMATO SAUCE)
SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 35-40 MINUTES
Rollo is usually one big ball of meat, a bit like meatloaf, but I like to make smaller meatballs which go beautifully with pasta, orzo, or potatoes. If you’re having it with pasta or orzo you must finish it off with some grated Cyprus Village halloumi!
500g minced pork
1 onion, finely chopped
1 tsp ground cinnamon
20g fresh parsley, finely chopped
2 eggs, separated
Sea salt and black pepper
150ml red wine
400g tinned chopped tomatoes
METHOD In a large bowl, combine the minced pork with the onion, cinnamon, parsley, egg yolks, salt and pepper. Use your hands to mix everything together and add some of the breadcrumbs until the mixture stays together when moulded into a ball.
Roll the mixture into eight balls using your hands, then coat each one first in the egg whites and then in the remaining breadcrumbs. Place the prepared rollo on a plate.
Heat the olive oil in a deep, heavy-based pan. It should just about cover the base of the pan. Add the meatballs to the hot oil and shallow fry. Do not be tempted to turn the meatballs too soon, as you might break them. Gently tease the meatball away from the base of the pan, and if it comes away easily they are ready to turn. Continue to fry until they are browned all over.
Add the wine and tomatoes to the browned meatballs, stir well, lower the heat, cover the pan and simmer for 20 minutes before serving.