Bocconcini Stuffed Meatballs

Dinner

Serve these meatballs over hot cooked pasta scattered with additional cherry bocconcini for a delicious comfort food dinner.  

  • Total Preparation Time: 50 minutes

4 to 6

Rating: 0 Stars

Ingredients

15 15 Salerno Cherry Bocconcini
1/2 cup125 mLBread Crumbs, soft and fresh
1/4 cup50 mLMilk
1/4 cup50 mLSalerno Grated Parmesan Cheese
1 1 Egg, finely chopped
2 2 Garlic Cloves, minced
1/2 tsp2 mLDried Oregano
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
1 lb500 gGround Beef
Sauce
28 oz796 mLCanned Whole Tomatoes (San Marzano preferred)
2 2 Garlic Cloves
2 tbsp30 mLOlive Oil
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
Fresh Basil, chopped (optional)
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Instructions:

  1. Preheat oven to 350°F (180°C). Pat bocconcini balls dry on paper towels; reserve  
  2. Stir breadcrumbs with milk, Parmesan cheese, egg, garlic, oregano, salt and pepper in a large bowl. Add beef and gently mix until uniformly combined. Flatten beef into bottom of bowl and score into 15 equal wedges.   
  3. Form each wedge into a patty; insert a bocconcini ball and smooth meat around to cover completely. Repeat with remaining meat and cheese to make 15 meatballs. Place in a 9 x 13-inch (3 L) baking dish.  
  4. Sauce: Pulse tomatoes, garlic, olive oil, salt and pepper in a blender until smooth. Adjust seasonings to taste. Pour sauce over to cover meatballs. Bake for 35 to 40 minutes, turning meatballs once or until meatballs are cooked and sauce is thickened. Sprinkle evenly with basil before serving.  

Tips:

  • San Marzano tomatoes are packed in purée instead of water or juice for a more robust sauce. If you have regular canned tomatoes, drain some of the fluid off before adding to the blender.
  • Making homemade breadcrumbs is a great use for the leftover heels of the bread. Pulse in a food processor or mini chop and store in a ziptop bag in the freezer to always have ready for burgers and meatballs. 
  • Replace beef with ground turkey, veal, pork or a combination of meats if desired. 
  • Meatballs can be made up to the point of covering with sauce and reserved for 1 day in the refrigerator. Or transfer to a foil baking pan and freeze for 1 month. Thaw overnight before heating.
  • Serve these meatballs in hoagies rolls for the ultimate meatball sub. Or, serve individual meatballs in slider sausage rolls for a delicious game-day appetizer.
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Ingredients

15 15 Salerno Cherry Bocconcini
1/2 cup125 mLBread Crumbs, soft and fresh
1/4 cup50 mLMilk
1/4 cup50 mLSalerno Grated Parmesan Cheese
1 1 Egg, finely chopped
2 2 Garlic Cloves, minced
1/2 tsp2 mLDried Oregano
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
1 lb500 gGround Beef
Sauce
28 oz796 mLCanned Whole Tomatoes (San Marzano preferred)
2 2 Garlic Cloves
2 tbsp30 mLOlive Oil
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
Fresh Basil, chopped (optional)
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Nutritional Info

% Daily Value
Serving Size / Portion
3 meatballs with sauce
Calories / Calories (kcal)400
Total Fat / Lipides (g)23
Saturated / Saturés (g)9
Trans Fat / lipids trans (g)0
Cholesterol / Cholestérol (mg)125
Sodium / Sodium (mg)780
Carbohydrate / Glucides (g)12
Fibre (g)2
Sugar / Sucres (g)6
Protein / Protéines (g)33
Vitamin A / Vitamine A15
Vitamin C / Vitamine C10
Iron / Fer25
Calcium30

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