3 Tbsp unsalted butter
1 Tbsp plain flour
1/2 tsp ground nutmeg
1 cup milk
110g gruyere, coarsely grated
Sea-salt flakes and freshly ground black pepper, to season
100g dried spiral pasta
1/2 leek, white part only, finely chopped
4 cloves garlic, crushed
2 tsp dried Italian herbs
600g pork mince
1/2 cup dried breadcrumbs
2 x 400g cans Italian cherry tomatoes in tomato juice
2 tsp brown sugar
2 tsp red wine vinegar
2 Tbsp extra virgin olive oil
1/2 cup basil leaves
Crusty bread, to serve
Allow 30 minutes freezing time.
Put 1 Tbsp of the butter in a small saucepan over a medium heat. Add flour and nutmeg and cook, stirring occasionally, for 1 minute or until crumbly. Whisk in milk and simmer until thickened. Remove from heat and stir in gruyere. Season with salt, then transfer to a bowl and put in fridge for 30 minutes.
Meanwhile, cook pasta in a large saucepan of boiling salted water following pack instructions. Drain well and set aside to cool to room temperature.
Put leek, garlic, dried herbs and remaining butter in a small saucepan over a medium heat. Cook, stirring, for 5 minutes or until leek is soft. Transfer to a large bowl and set aside for 10 minutes. Stir in mince, eggs and breadcrumbs. Season. Stir in pasta and set aside.
Line an oven tray with baking paper. Using 2 teaspoons, form cheese sauce into 20 cherrysized balls. Arrange on prepared tray and freeze for 30 minutes.
Divide mince mixture into 20 portions. Wrap 1 portion around 1 cheese ball to cover completely, sealing firmly. Repeat with remaining cheese and mince mixture. Set aside.
Put cherry tomatoes, sugar and vinegar in a small saucepan over a high heat and bring to the boil. Season, then set aside.
Heat olive oil in a large frying pan over a medium heat. Cook meatballs in 2 batches, turning, for 5 minutes or until well browned. Return all meatballs to pan and add warm tomato mixture. Reduce heat to low and simmer for 5 minutes or until meatballs are cooked through.
Serve meatballs with basil leaves and bread.