Bocconcini-stuffed meatballs with tomato sauce

This recipe is fun to make, kids will love to help out here! I see our photographer also had a little taste of the vegetarian “meatball” from the “vegetarische slager”, what means vegetarian butcher in Dutch. Our vegetarian colleagues love his food! Check it out. ๐Ÿ˜‰


INGREDIENTS (serves 4)

1 tablespoon milk
ยฝ cup (35g) fresh breadcrumbs
350g pork mince
350g veal mince
4 cloves garlic, crushed
sea salt and cracked black pepper
12 baby bocconcini
2 tablespoons extra virgin olive oil
2 x 400g cans cherry tomatoes
1 teaspoon caster (superfine) sugar
2 teaspoons red wine vinegar
finely grated parmesan and micro (baby) coriander (cilantro) leaves, or basil leaves, to serve


Preheat oven to 240ยฐC (475ยฐF). Place the milk and breadcrumbs in a large bowl and mix to combine. Add the pork, veal, salt, pepper and half the garlic to the bowl and mix for 2โ€“3 minutes or until very well combined.
Roll 2 tablespoonfuls of mixture into 12 balls and press a bocconcini into the centre of each meatball. Place a large heavy-based saucepan in the oven to for 10 minutes or until hot.
Add the oil and meatballs and return to the oven for 10โ€“15 minutes or until golden brown. Add the tomatoes, sugar, vinegar and remaining garlic and cook for a further 15โ€“20 minutes or until sauce is slightly reduced. Sprinkle with the parmesan and basil to serve.

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