BOCCONCINI-STUFFED MEATBALLS WITH TOMATO SAUCE RECIPE ADAPTED FROM DONNA HAY

This is another one of Donna Hay's recipe that I instantly wanted to make because I love Bocconcini.  It would have to be my favourite cheese! The other day I also had a meatball wrap at the Rocks from Wine Odyssey for $10 and it was so yummy!  To my delight, the meatballs turned out fabulously!  The best part of this recipe is having fun rolling and stuffing the meatballs with baby bocconcinis.  Interestingly, the bocconcinis did not melt but was still enclosed and intact inside the meatballs.  I was expecting an oozing effect just like chocolate oozing out of a souffle.  Perhaps if you change it to mozzarella cheese, it might have that effect instead.

Bocconcini-stuffed meatballs with tomato sauce           

Some ingredients for the meat balls

• Ingredients
• • 1 tablespoon milk
  • 1 slice white bread, crust removed, torn
  • 700g pork mince
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried chilli flakes
  • 4 cloves garlic, crushed
  • sea salt and cracked black pepper
  • 24 baby bocconcini
  • 2 tablespoons olive oil
  • 2 x 400g cans cherry tomatoes
  • 1 teaspoon caster (superfine) sugar
  • 2 teaspoons red wine vinegar
  • finely grated parmesan, to serve
• 
  
• Method
• 1) Place the milk and bread in a bowl and set aside for 5 minutes or until milk is absorbed.  Add the pork, fennel, chilli, half the garlic, salt and pepper and mix well to combine.

2) Roll the mixture into 20-24 balls and press a bocconcini into the centre of each meat ball.

Roll the meatballs

3) Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook the meatballs for 4-5 minutes, turning occasionally, or until cooked through.  Add the remaining oil and garlic and cook for 30 seconds.

Cook meatballs and turn occasionally on large non-stick flying pan

4) Add the tomatoes, sugar and vinegar and cook for a further 2-3 minutes or until sauce has thickened slightly.  

Add the cherry tomato sauce to the meatballs

5) Dish up the meatballs into a nice serving plate and sprinkle with parmesan to serve (optional).  I would also cook spaghetti to have with the meatballs otherwise some sourdough bread. Serves 6.

Serve with spaghetti almost like a bolognese

Juicy soft, tender meatballs with oozing cheese

Meatballs should be soft and juicy when you make them.  The best results come from barely mixing our meat mixture, don't over do it.  The breadcrumbs with milk also give it that tender texture.  This gives the meatballs the extra moisture.  For extra taste you can add to the meatballs some carrots, zucchini, onions and bell peppers.  


For another version of this dish, go to La Casa Del Formaggio's recipe link below.
http://www.lacasa.com.au/bocconcini-stuffed-meatballs-with-tomato-pesto-sauce.htm