Recipes

Bocconcini Stuffed Meatballs

Bocconcini Meatballs

Details

5 serves
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

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Ingredients

20 Bambini Bocconcini
24 balls Bambini Bocconcini
2 Tbsp Grated Parmesan
500g Pork or Veal Mince
500g Ground Beef Mince
1 Egg, beaten
1/2 cup Italian Bread Crumbs
2 Garlic Cloves, minced
Generous Handful of Chopped Parsley
Freshly Cracked Black Pepper, to taste
Extra Virgin Olive Oil
Rosa's Homemade Napoletana Sauce
1 small brown onion
2 Garlic Cloves
2 Tbsp olive oil
2 x 700g jars of tomato passata
2 x 400g cans of diced tomatoes
4 basil 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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