Step 1

Combine pork and veal, breadcrumbs, cheddar, eggs, parsley and half the garlic in a large bowl; season. Roll rounded tablespoons of mixture into balls. Place on tray, cover; refrigerate 20 minutes.

Step 2

Preheat oven to 180°C (160°C fan-forced).

Step 3

Heat 1 tablespoon of the oil in a large frying pan over high heat. Add half the meatballs; cook 5 minutes or until browned all over, shaking pan occasionally. Transfer meatballs to a 3-litre (12-cup) ovenproof dish. Repeat with another tablespoon of oil and remaining meatballs.

Step 4

Wipe out pan. Heat remaining oil in same pan over high heat; cook onion, fennel and remaining garlic, stirring, 5 minutes or until softened. Stir fennel mixture, passata and stock into meatballs.

Step 5

Bake, covered, 45 minutes or until fennel is tender. Season to taste.