Preheat the oven to 200˚C.
In a bowl, combine the breadcrumbs with the milk. Leave to soak for 5 minutes.
Next, add the minced beef and minced pork, onion, carrot, garlic, chilli, red pesto, parmesan. Mix with clean hands until fully combined. Season with salt and pepper. Roll into walnut sizes meatballs.
Preheat a sauté pan over high heat, and caramelise each meat balls to colour and get flavour. Be carefully they are fragile. Remove from the heat and set aside while preparing the sauce.
Back in the pan, add the rest of the onion, carrot, garlic and herbs. Sauté for 2 minutes over medium heat, then add the beef stock and tinned tomatoes with some Worcester sauce if using. Season well. Add some honey if needed. Add the meatballs back in the pan and simmer for 7-9 minutes until the meatballs are nearly cooked.
Once ready to serve, add the gnocchi’s and stir them to combine into the sauce. Sprinkle over the grated parmesan.
Transfer into the oven and bake for 15-20 minutes until the topping starts to colour well.
Remove from the oven and serve immediately.
Freeze any leftover in portioned containers and store in the freezer for up to 2 months.
