Meat and cheese are a natural combo. In this recipe we’ve combined ground meat and tucked a bocconcini ball in the centre. Delicious as it bakes and then served in a flavourful Tomato Sauce.
2 Tbsp (30 mL) olive oil
½ small yellow onion, finely chopped
1 large garlic clove, smashed and minced
1 generous pinch crushed red pepper flakes
28 oz (796 mL) can puréed tomatoes
½ tsp (2 mL) salt
In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add garlic, crushed red pepper, puréed tomatoes and salt and simmer, covered, for 10 minutes. Remove from the heat and cover to keep warm while preparing meatballs.
BOCCONCINI STUFFED MEATBALLS
2 slices white bread, crusts removed
½ cup (125 mL) milk
1 lb (500 g) ground pork
1 lb (500 g) Reverent Acres ground meat
1 egg, whisked
1 garlic clove, minced
¼ small yellow onion, minced
1 tsp (5 mL) dried oregano
2 tsp (10 mL) tomato paste
2 tsp (10 mL) kosher salt
1 tsp (5 mL) ground black pepper
12 x 1-in (2.5 cm) bocconcini cheese balls
Tomato Sauce, prepared as above
5 sprigs fresh basil
Preheat oven to 400 F (200 C). Line a baking tray with shallow sides with parchment paper. Set aside.
In a large bowl combine bread and milk. Soak for 5 minutes, then mash it into a paste using a fork. Add meat, egg, garlic, onion, oregano, tomato paste, salt and pepper and mix together until evenly blended. Divide meat mixture into 12 equal-sized portions.
Roll each portion into a meatball. Press 1 bocconcini into centre of each meatball, sealing
it inside of ground meat.
Place meatballs on prepared baking tray. Bake in centre of preheated oven for 10 minutes. Bake at 400F for 10 minutes.
Then using a slotted spoon, transfer meatballs to saucepan with Tomato Sauce. Cover and simmer meatballs for 10 minutes or until dish is piping hot and meatballs are cooked through. Garnish with basil and serve over noodles, rice baked yams or rice.
Serves 4 to 6.