AMIEs Baked MEATballs with Cherry Tomatoes

• 350 grams pork mince
• 1 garlic clove, finely chopped
• 75 grams mortadella, finely chopped
• 1 medium potato
• 1 egg
• 120 grams cherry tomatoes
• 50 grams grated pecorino cheese
• 50 ml dry white wine
• 1/4 cup vegetable stock
• 1 marjoram (maggiorana in Italiano)
• 1 olive oil, extra virgin
• 1 salt and pepper, to taste
• 1 small onion, finely chopped (optional)

1. Preheat the oven to 220AC.
2. Lightly grease a medium baking dish.
3. Put the potato in a medium saucepan, cover with cold water and bring to the boil.
4. Decrease the heat and simmer for 30 minutes, until tender.
5. Peel the potato while still warm and mash well in a mixing bowl.
6. Add the meat, pecorino cheese, mortadella, egg, marjoram and garlic.
7. Season with salt and pepper.
8. Mix thoroughly.
9. Shape tablespoonfulls into firm meatballs, dust with flour and place into a tray.
10. Cut tomatoes in half.
11. Secure tomato halves and meatballs with a toothpick.
12. Arrange upright into a prepared baking dish.
13. Cook in the oven to 220AC for 5 minutes.
14. Pour white wine and vegetable stock alternately around meatballs.
15. Cook for another 25-30 minutes, until golden brown.
16. Serve warm.
17. Share and enjoy.

pork mince, garlic, mortadella, potato, egg, tomatoes, pecorino cheese, white wine, vegetable stock, marjoram, olive oil, salt, onion

Taken from cookpad.com/us/recipes/360116-amies-baked-meatballs-with-cherry-tomatoes (may not work)