Details

Serves

20 Meatballs

Time

45 minutes to 1 hour

Notes

These also go very well with a pesto sauce. To make your own pesto by mixing these ingredients in a food processor:

• 2 cups fresh basil leaves packed
• 1 tbsp toasted pine nuts
• 1/4 cup La Casa Del Formaggio Grated Parmesan Cheese
• 2 tbsp extra-virgin olive oil
• 1 minced garlic clove
• A dash of salt

Tags

Appetiser/Nibbles, Entrees, Entertaining, Hearty, Traditional, Medium

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Ingredients

  • Meatballs
  • 24Balls of Bambini Bocconcini
  • 2 Tbsp Grated Parmesan + enough to serve
  • Or Grated Parmesan Bag
  • 500gPork or Veal Mince
  • 500gGround Beef Mince
  • 1Egg, beaten
  • 1/2cup Italian Bread Crumbs
  • 2Garlic Cloves, minced
  • Generous Handful of Chopped Parsley
  • Freshly Cracked Black Pepper, to taste
  • Extra Virgin Olive Oil
  • Rosa's Homemade Napoletana Sauce
  • 1small brown onion
  • 2cloves of garlic
  • 2Tbsp olive oil
  • 2700g jars of tomato passata
  • 2400g cans of diced tomatoes
  • 4basil leaves, torn
  • salt and pepper, to taste

Preparation

  1. Start the sauce by finely chopping the onion and garlic. Heat oil in heavy based pot. Fry onion and garlic until translucent and fragrant.
  2. Add passata to the onions and garlic, and cook for approximately 30 minutes on a slow simmer. Stir as needed. Skip ahead to start the meatballs while the sauce is simmering. After a half an hour, stir in the meatballs and diced tomatoes and cook for a further 15 minutes. Tear the basil leaves, and add to the sauce. Simmer for 15 more minutes and season to taste.
  3. To make the meatballs, place mince in a bowl and add egg, Parmesan, breadcrumbs, garlic and herbs. Using your hands, mix together until well-blended.
  4. Flatten a handful of meatball mix in your palm, nestle a Bambini Bocconcini ball into the centre, and roll the meat around it, making 20 meatballs in total. Meatballs should be about the size of a golf ball.
  5. Heat 3 centimetres of oil in a frying pan and cook the meatballs lightly to brown them off.
  6. While Napoletana sauce is cooking on stovetop, drop meatballs into the pot carefully, trying not to splash sauce. Reduce sauce to a simmer, put lid on the pot, and simmer for 30 minutes until meatballs are tender and cheese is delicious and runny.
  7. (Alternatively, meatballs can be baked on a prepared oven tray at 220C for 18 to 20 minutes. Brush the tops of balls with olive oil to brown them off prior to baking.)
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