Step 1

Line a tray with non-stick baking paper. Combine pork mince, garlic, parmesan and parsley in a large bowl. Season well with salt and pepper and mix thoroughly.

Step 2

Pat bocconcini dry with paper towels. Enclose 1 bocconcini in heaped tablespoonfuls of mince mixture. Shape into a ball, making sure cheese is completely covered. Repeat until all bocconcini are coated.

Step 3

Roll the balls lightly in rice flour. Add 2 tablespoons water to the beaten egg, mix well. Dip the balls into the egg, then into the bread crumbs, pressing to coat. Place on prepared tray. Refrigerate for 15-20 minutes.

Step 4

Heat oil in a deep, heavy-based pan over a medium-high heat. When the oil is hot, carefully lower meatballs into the pan, 1 or 2 at a time with a slotted spoon (see note). Cook 3-4 minutes or until golden and mince is cooked through. Drain on paper towels. Repeat until all balls are cooked. Serve immediately so cheese is soft and gooey.