bocconcini stuffed meatballs w tomato pesto sauce
Great meatball recipe. Great for a meal or appetizer
prep time
15 Min
cook time
20 Min
method
Roast
yield
4 serving(s)
Ingredients
- MEATBALLS
- 3 slices stale bread torn into pieces
- just enough milk to moisten the bread
- 2 pounds ground beef
- 4 cloves garlic minced
- 1 cup fresh parsley chopped
- 1/2 cup parmigiano-reggiano shredded
- 1 large egg
- salt and pepper
- 2 tablespoons olive oil
- 16 bocconicini or fresh mozzarella cut into 16 cubes
- FOR THE SAUCE
- 28 cans crushed tomatoes
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1 tablespoon lemon zest
- 1/4 cup olive oil
- parmigiano- reggiano shredded for serving
How To Make bocconcini stuffed meatballs w tomato pesto sauce
-
Step 1For the meatballs. Place the torn bread in a bowl and moisten with a little milk. Let sit a few minutes. Preheat oven degrees.
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Step 2Add the meat to a big bowl. Squeeze out the milk from the bread and add it to the meat add the garlic, parsley, Cheese, egg and salt and pepper. Mix well. Line a rimmed baking pan with foil or parchment paper. Roll the meat mixture into 16 balls. Press a bocconcini into the center of each one and press the meat all around it. Place on the baking sheet. Drizzle with olive oil. Roast for 20 minutes.
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Step 3Meanwhile make the sauce. Place the tomatoes in a saucepan and bring to a boil. Reduce to a simmer. Add the basil, parsley, and lemon zest to a food processor. Process drizzling in the olive oil until a thick paste forms. Remove the tomatoes from the heat and fold in the pesto.
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Step 4Serve the meatballs on the sauce and sprinkle cheese on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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