Ingredients

Preparation

  1. Preheat the oven to 220°C
  2. Combine the following in a mixing bowl: the bread crumbs, ground meats, minced garlic cloves, the chopped parsley, Grated Parmesan, the egg, and garlic salt and pepper. Flatten a handful of meatball mix in your palm, nestle a Bambini Bocconcini ball into the center, and roll the meat around it, making 20 meatballs total. Transfer the stuffed meatballs to a rimmed, greased baking sheet as you roll them.
  3. Brush the tops of balls with olive oil and roast for 18 to 20 minutes until they are firm and browned.
  4. While meatballs bake, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon. Season with salt and pepper and cook over medium to medium-high heat to thicken them a bit.
  5. Blend pesto ingredients if making your own. Add 3 tablespoons of pesto to the tomato sauce, or enough until the flavour is to your liking and colour is still red. To serve, ladle the sauce over meatballs and sprinkle with Grated Parmesan cheese.
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