INGREDIENTS
1 tablespoon olive oil
2 bacon rashers, finely chopped
1 brown onion, finely chopped
2 thyme sprigs, leaves picked
500g beef mince
250g veal mince
250g pork mince
2/3 cup (50g) fresh (made from day old bread) breadcrumbs
2 tablespoons fresh ricotta
1 egg, lightly whisked
1/4 cup (20g) finely grated parmesan
1/2 cup flat-leaf parsley leaves, finely chopped
2 garlic cloves, crushed
16 small bocconcini mozzarella
Finely grated parmesan, extra, to serve
Basil leaves and crusty bread, to serve
Tomato sauce
2 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 anchovy fillets in oil, drained, finely chopped
1 long red chilli, seeded, finely chopped
400g can chopped tomatoes
700ml btl tomato passata (sieved tomatoes)
1 dried bay leaf
METHOD
1. To make the tomato sauce, heat the oil in a large flameproof baking dish over medium-low heat. Add the onion, garlic, anchovies and chilli and cook, stirring, for 8-10 minutes until soft. Add the chopped tomatoes, passata and bay leaf, and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 40 minutes or until sauce thickens.
2. Meanwhile, preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add the bacon, onion and thyme and cook, stirring, for 5-6 minutes or until golden. Remove from heat and set aside to cool.
3. Combine the beef, veal and pork minces, breadcrumbs, ricotta, egg, parmesan, parsley, garlic and cooled bacon mixture in a large bowl. Season with salt and pepper. Divide mixture into 8 even portions. Roll each portion into a large ball (approximately the size of a tennis ball). Pierce each meatball with 2 balls of bocconcini and cover with the meat to enclose filling. Place meatballs on a lined oven tray. Bake in preheated oven for 15-20 minutes or until firm.
4. Add the meatballs the tomato sauce and cook in the oven for a further 35 minutes or until meatballs are cooked thorough. Serve with extra parmesan, basil and crusty bread.
Recipe from taste.com.au
1. To make the tomato sauce, heat the oil in a large flameproof baking dish over medium-low heat. Add the onion, garlic, anchovies and chilli and cook, stirring, for 8-10 minutes until soft. Add the chopped tomatoes, passata and bay leaf, and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 40 minutes or until sauce thickens.
2. Meanwhile, preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add the bacon, onion and thyme and cook, stirring, for 5-6 minutes or until golden. Remove from heat and set aside to cool.
3. Combine the beef, veal and pork minces, breadcrumbs, ricotta, egg, parmesan, parsley, garlic and cooled bacon mixture in a large bowl. Season with salt and pepper. Divide mixture into 8 even portions. Roll each portion into a large ball (approximately the size of a tennis ball). Pierce each meatball with 2 balls of bocconcini and cover with the meat to enclose filling. Place meatballs on a lined oven tray. Bake in preheated oven for 15-20 minutes or until firm.
4. Add the meatballs the tomato sauce and cook in the oven for a further 35 minutes or until meatballs are cooked thorough. Serve with extra parmesan, basil and crusty bread.
Recipe from taste.com.au
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