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
  1. To make the roasted tomato sauce, preheat oven to 220°C (425°F). 
  2. Place the onions, garlic, tomatoes, basil, oil, salt and pepper in a large deep-sided baking dish. 
  3. 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.
  4. Carefully remove the aluminium foil and baking paper. Remove the basil leaves from their stalks. Discard the stalks.
  5. Using a potato masher, mash the tomatoes, garlic and basil until your desired consistency++.
  6. 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.
  7. Roll 2 tablespoonfuls of the pork mixture into 16 balls. Press a bocconcini into the centre of each meatball and gently roll to enclose.
  8. Add the meatballs to the roasted tomato sauce and bake for 12 minutes or until the meatballs are cooked through.
  9. Serve with basil and toasted sourdough slices.  Serves 4

+ 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

click here to watch the video
Reader ratings (0)

There are no comments for this entry yet.





join the club

Become a member of and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox