Bocconcini Stuffed Meatballs W Tomato Pesto Sauce Recipes

BOCCONCINI STUFFED MEATBALLS WITH TOMATO-PESTO SAUCE

Steps:

• Preheat the oven to 425°F.
• Place the torn bread in a small bowl, cover with milk, and soak for a few minutes. To a mixing bowl add the ground meats, 2 of the grated or minced garlic cloves, the chopped parsley, a handful of grated cheese, the egg, and salt and pepper. Squeeze the liquid out of the soaked bread and crumble it as you add it to the bowl. Mix to combine. Take a handful of meatball mix in your palm and flatten it, nestle a mozzarella bite into the center, and roll the meat around it, making 16 meatballs total, each about 2 to 3 ounces. Transfer the stuffed meatballs to a rimmed baking sheet as you roll them. Coat the balls in about 2 tablespoons of EVOO and roast for 18 to 20 minutes until they are firm and browned.
• About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon. Season with salt and pepper and cook over medium to medium-high heat to thicken them a bit.
• Pile the basil, lemon zest, 1/2 cup parsley leaves, stock, the remaining grated or minced garlic clove, and salt and pepper in the bowl of a food processor. With the processor on, stream in about 1/4 cup EVOO until a thick paste forms.
• When ready to serve, fold the pesto into the thickened tomatoes. Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmigiano cheese.

BOCCONCINI STUFFED MEATBALLS W TOMATO PESTO SAUCE

Steps:

• For the meatballs. Place the torn bread in a bowl and moisten with a little milk. Let sit a few minutes. Preheat oven degrees.
• Add 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.
• Meanwhile 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.
• Serve the meatballs on the sauce and sprinkle cheese on top.