bocconcini-stuffed meatballs
with roasted tomato sauce
- basil leaves and toasted sourdough slices, to serve
roasted tomato sauce
- 2 brown onions, finely chopped
- 6 cloves garlic, peeled
- 2kg ripe tomatoes (about 20), quartered and cored
- 4 stalks basil
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
bocconcini-stuffed meatballs
- ⅓ cup (80ml) milk
- 1 cup (70g) fresh breadcrumbs
- 750g pork mince
- 2 cloves garlic, crushed
- 2 teaspoons chopped sage leaves
- 1½ teaspoons fennel seeds, lightly crushed
- 16 baby bocconcini
- To make the roasted tomato sauce, preheat oven to 220°C (425°F).
- Place the onions, garlic, tomatoes, basil, oil, salt and pepper in a large deep-sided baking dish.
- Cover with 2 sheets each of non-stick baking paper and aluminium foil to create a tight seal+. Roast for 1 hour 15 minutes or until the tomatoes are very soft.
- Carefully remove the aluminium foil and baking paper. Remove the basil leaves from their stalks. Discard the stalks.
- Using a potato masher, mash the tomatoes, garlic and basil until your desired consistency++.
- To make the bocconcini-stuffed meatballs, place the milk and breadcrumbs in a large bowl and mix to combine. Add the pork, garlic, sage, fennel, salt and pepper and mix for 1–2 minutes or until very well combined.
- Roll 2 tablespoonfuls of the pork mixture into 16 balls. Press a bocconcini into the centre of each meatball and gently roll to enclose.
- Add the meatballs to the roasted tomato sauce and bake for 12 minutes or until the meatballs are cooked through.
- Serve with basil and toasted sourdough slices. Serves 4
COOK’S NOTES
+ We used Glad to be Green® Compostable Brown Paper.
++ You can make the roasted tomato sauce ahead of time and keep in a sterilised glass jar in the refrigerator for up to 3 days. When ready to make the meatballs, place the roasted tomato sauce in a large deep-sided baking dish and heat in the oven for 20 minutes or until hot then continue with step 6.
Photography: Chris Court
© DONNA HAY GROUP
