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
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
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.
Toss bread cubes drizzled with 2 tablespoons of the oil in a large bowl.
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.
Return to hot oven. Cook for 15 minutes. Remove pan. Turn meatballs and bacon over. Top with asparagus and tomatoes. Sprinkle with bread cubes.
Return pan to oven for a further 15 minutes or until bread is crisp and golden and meatballs are cooked through. Remove.
Serve sprinkled with parmesan. Drizzle with dressing. Garnish with parsley. Serve with lettuce and lemon.