1 Place the milk and bread in a bowl and set aside for 5 minutes or until milk is absorbed. Add the pork, fennel, chilli, half the garlic, salt and pepper and mix well to combine.
2 Roll the mixture into 24 balls and press a bocconcini into the centre of each meatball. Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook the meatballs for 4–5 minutes, turning occasionally, or until cooked through.
3 Add the remaining oil and garlic and cook for 30 seconds. Add the tomatoes, sugar and vinegar and cook for a further 2–3 minutes or until sauce has thickened slightly. Sprinkle with parmesan to serve. Serves 6.