Ingredients
¼ cup olive oil
200g packet shortcut bacon, cut crossways into 2cm strips
2 bunches asparagus (170g each), trimmed, halved diagonally
250g punnet cherry tomatoes
¼ cup grated parmesan
¼ cup bottled creamy Caesar dressing
Finely chopped fresh parsley, baby cos lettuce leaves and lemon wedges, to serve
MEATBALLS
500g pork and veal mince
1 cup fresh white breadcrumbs (see tip above)
4 green spring onions, finely chopped
½ cup grated parmesan
1 egg, lightly beaten
Method
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To make meatballs, combine all ingredients in a large bowl. Season with salt and pepper. Mix well. Divide mixture evenly into 16 portions. Roll into balls. Place on a tray. Refrigerate for 15 minutes.
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Toss bread cubes drizzled with 2 tablespoons of the oil in a large bowl.
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Heat remaining oil in a large, non-stick roasting pan in a hot oven (200C) for 10 minutes. Carefully remove pan. Add bacon and meatballs spread in a single layer.
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Return to hot oven. Cook for 15 minutes. Remove pan. Turn meatballs and bacon over. Top with asparagus and tomatoes. Sprinkle with bread cubes.
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Return pan to oven for a further 15 minutes or until bread is crisp and golden and meatballs are cooked through. Remove.
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Serve sprinkled with parmesan. Drizzle with dressing. Garnish with parsley. Serve with lettuce and lemon.
