RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2290
| View Recipe |
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| Recipe Name: |
Caprese Stuffed Meatballs with Tomato-Pesto Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-03-01
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with some sliced crusty bread alongside. |
| Comments: |
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Ingredients:
6 Slices bread, white torn up
1 Pound veal, ground
1 Tablespoon parsley, flat-leaf chopped
1 to taste salt and pepper
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Directions:
Preheat oven to 425 degrees.
Place the torn bread in a small bowl with the milk (make sure all the bread is submerged) and reserve.
In a large bowl, combine the ground meats, garlic, parsley, grated Parmigiano, allspice, egg, salt and freshly ground black pepper. Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces) and add it to the meat mixture. Mix everything with your hands to combine.
Divide the meatball mixture in half, and score each half into eight sections with the back of your hand. Take one of the portions of the meatball mix and slightly flatten it out in your hand. Place a cherry tomato in the center and evenly wrap the meat around the tomato, completely encasing it in the meat.
Transfer the stuffed meatball to a baking sheet, using one half of the baking sheet for the tomato ones and the other for the bocconcini ones so you can keep track of which is stuffed with what. Repeat the processes until the rest of the tomatoes and bocconcini have all been rolled in a portion of the meatball mixture. Drizzle the stuffed meatballs with some oil, transfer to the oven and roast 15 to 18 minutes, until golden brown and firm to the touch.
While the meatballs are cooking, place a saucepot over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the canned tomatoes and break them up with a potato masher or the back of a wooden spoon. Add a little salt and pepper, bring up to a bubble and simmer while the meatballs are cooking.
Once the meatballs are ready, remove the sauce from the heat and stir in the pesto. If you are using store-bought pesto, add in the lemon zest. Transfer all of the sauce into a serving dish and nestle all of the meatballs into the sauce, keeping the cherry tomato-stuffed ones on one side and the bocconcini-stuffed ones on the other. |
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Basil Pesto
(Add to shopping list) :
2 Cups basil, fresh firmly packed
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Directions:
Process the basil, garlic, and nuts in a food processor fitted with a steel blade until finely chopped.
With the machine still running, pour in the oil in a thin steady stream. Add the cheeses, and the pepper. Process briefly to combine.
Remove to a bowl and cover until ready to use. |
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| Nutrition per Serving: |
| Calories: |
960 |
Total Carbs: |
61.9 |
Net Carbs: |
50.1 |
| Cholesterol: |
197.6 |
Fat: |
59.3 |
Protein: |
56.56 |
| Fiber: |
10.08 |
Sodium: |
448.92 |
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