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Mozzarella-stuffed meatballs with pearl couscous
Mozzarella-stuffed meatballs with pearl couscous
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
"Upgrade regular meatballs with gooey cheese filling for a delicious twist on a classic recipe!"
Ingredients:
  • 10g butter
  • 250g pearl couscous
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1/2 tsp chilli flakes
  • 250ml (1 cup) red wine
  • 700g tomato passata
  • Salt flakes and freshly ground black pepper
  • Small handful of fresh basil leaves, torn
  • 2 slices sourdough bread (ideally stale), crusts removed, torn into small pieces
  • 80ml (1/3 cup) milk
  • 250g pork mince
  • 300g beef mince
  • 20g (1/4 cup) finely grated parmesan, plus extra, to serve
  • 2 fresh continental parsley sprigs, finely chopped
  • 1 tsp dried oregano
  • 2 garlic cloves, finely grated
  • 70g baby bocconcini (about 7), torn in half
Instructions:
  • To prepare the sauce, warm the oil in a spacious oven-safe sauté pan on medium heat. Sauté the onion, garlic, and chili flakes for 5-10 minutes until they are softened, stirring occasionally. Deglaze the pan with red wine and let it reduce by half, then mix in the tomato passata and season with spices. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes until it thickens. Take it off the heat and mix in the fresh basil.
  • Preheat your oven to 160C.
  • While the bread soaks in milk for 5 minutes, mix together beef, egg, crumbled bread, Parmesan, herbs, garlic, salt, and pepper in a bowl until combined. Shape 20 portions into golf ball-sized meatballs, stuff each with bocconcini cheese, then seal the cheese inside the meat mixture by rolling and pressing gently.
  • In a large frying pan over medium-high heat, sizzle the meatballs in batches until they turn golden brown all over. Next, nestle the meatballs in a single layer into the sauce. Cover with a lid and bake for 30 minutes.
  • Bring 625ml (21⁄2 cups) water to a boil with a pinch of salt, butter, and pearl couscous. Simmer covered for 7-8 minutes until water is absorbed. Stir in 3 tablespoons meatball sauce, plate, top with meatballs, and sprinkle with parmesan before serving.

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