Tuesday, January 24, 2012

Bocconcini Stuffed Meatballs

So this recipe is adapted from Racheal Ray's Look and Cook Cookbook!

  • 4 Slices Stale Bread (Torn into pieces)
  • Milk (to moisten bread)
  • 2.5 lbs ground beef and pork mixture 
  • 2 cloves of minced garlic 
  • Handful of chopped flat leaf parsley
  • 3/4 cup of parmesan cheese
  • 2 tablespoons red pepper flakes 
  • 1 Egg
  • Salt and Pepper 
  • 16 Bocconicini (bite-size mozzarella balls) you can also use a ball or log and cut into 16 pieces
  • 2 tablespoons extra virgin olive oil 
Preheat oven to 425. Place your torn bread in a samll bowl and over it with milk to soften it (probably around 5 minutes) 
In your large mixing bowl add the meat mixture, garlic, parsley, cheese, egg, red pepper flakes, and a generous amount of salt and pepper. 

Squeeze the milk out of the torn pieces of bread and crumble it as you add it to the mixing bowl. 
(I would have torn my bread into a bit bigger pieces at first when covered in milk and then crumbled into mixing bowl.  
Then... its time to get your hands dirty!! Use your hands to combine all ingredients until throughly mixed in the mixing bowl.  

When it is mixed well, take out a section of mixture and flatten it to the size of your palm.  
Place the mozz. ball in the center, and roll meat around it. (usualy 2-3 oz a piece) -
 should make around 16 
Place them on a baking sheet and drizzle with olive oil.  
Bake for 15-18 mins 

 I made a basic pesto sauce with whole peeled tomatoes, but mine was a bit too runny so next time ill post the pesto sauce! I also made simple couscous (out of a box :)

Enjoy!! :)

1 comment:

  1. Ohhhhh my goodness. These look AMAZING. Will definitely be adding these to the menu here soon. Hopefully they turn out as good as yours look!


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