What’s better than big roasted meatballs wrapped around fresh mozzarella cheese? It’s almost too much to wrap your head around.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
