Tuesday, 18 August 2015

Tomato, Olive & Mozzarella meatballs

This recipe is such a favorite in our house- the farmer even asked for it on his birthday! Buffalo Mozzarella bocconcini (which is just the name for small balls of mozzarella) is by far the best to use but sometimes the budget or availability don't make that possible so the packet stuff is fine. I often roll this one out for visitors as it goes really well with a glass of wine and is easy to make double amounts of if you have more than 4.


  • 2 c fresh breadcrumbs
  • 1/3 c milk
  • 750g beef or pork mince
  • 1/3 c basil pesto
  • 1/3 c chopped flat leaf parsley leaves
  • sea salt & cracked pepper
  • 2 Tblsp olive oil
  • 500g cherry tomatoes (slice in half & remove the seeds)
  • 1/4 cup oregano sprigs
  • 1 c green olives (or whatever olives you like- I often used stuffed)
  • 200g baby bocconcini
  • 1 cup basil leaves
In a bowl place your bread crumbs and pour over the milk. Stand until the milk has absorbed. Place the mince, pesto, breadcrumb mixture, parsley, salt & pepper in a bowl and mix well to combine. Beat the mixture with a spatula for 2 minutes until smooth. Roll 1/4 cupfuls of the mixture with meatballs.
Preheat the oven to 200 degrees C. Heat the oil in a non stick pan and cook the meatballs, in batches, for 2 minutes each side each side or until golden but not cooked through. Transfer the meatballs into a baking dish with the cherry tomatoes, oregano, olives and bocconcini. Bake for 20 minutes or until the cheese is melted and the meatballs are cooked through. Sprinkle with the basil leaves and serve with crusty bread.

enjoy xx

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