Beef Italian

Cheese and pesto stuffed meatballs al forno

Name: Baked cheese and pesto stuffed meatballs recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 slices white bread, crusts removed; 60ml milk; 750g beef mince; 75g ‘nduja (spicy spreadable salami, from specialty grocers); 2 eggs, lightly beaten; 3 tsp finely chopped rosemary; 65g pesto; 12 cherry bocconcini, drained; 60ml olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 3 anchovies in oil, drained; 125ml white wine; 125ml chicken stock; 700ml passata; 4 sprigs thyme, plus extra leaves to serve; 400g dried rigatoni, cooked according to packet instructions; Grated parmesan, to serve

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P44 Cheese and pesto stuffed meatballs al forno

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 22, 2022

Colin Fassnidge and Anthony Puharich take simple beef mince and make cheese-stuffed meatballs, perfect for an easy, hearty dinner.

2 slices white bread, crusts removed
1/4 cup (60ml) milk
750g beef mince
75g ‘nduja (spicy spreadable salami, from specialty grocers)
2 eggs, lightly beaten
3 tsp finely chopped rosemary
1/4 cup (65g) basil pesto
12 cherry bocconcini, drained
1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
3 anchovies in oil, drained
1/2 cup (125ml) white wine
1/2 cup (125ml) chicken stock
700ml passata
4 sprigs thyme, plus extra leaves to serve
400g dried rigatoni, cooked according to packet instructions
Grated parmesan, to serve

Method

1.

Preheat oven to 180°C. Place bread and milk in a shallow bowl. Set aside for 5 minutes or until milk is absorbed.
2.

Place mince, ‘nduja, bread mixture, egg and rosemary in a bowl. Add 1 tsp salt flakes and season with freshly ground black pepper. Mix well using your hands. Shape 1/4 cup mince mixture into a flat disc. Top with 1 tsp pesto and 1 bocconcini. Fold mince around cheese to enclose, shaping into a ball. Repeat with remaining mince mixture, pesto and cheese to make 12 meatballs. Chill for 30 minutes to firm.
3.

Heat half the oil in a large cast iron frypan over medium-high heat. Cook meatballs, turning occasionally, for 5-6 minutes until just browned all over. Remove from pan and set aside.
4.

Heat remaining oil in pan. Add onion and cook for 5 minutes or until softened. Add garlic and anchovies. Cook, stirring occasionally, for 1 minute or until fragrant. Add wine. Simmer for 30 seconds. Stir in stock, passata and thyme. Season.
5.

Return meatballs to pan, turning to coat in sauce. Transfer to the oven and bake for 25-30 minutes or until meatballs are cooked through. Stir rigatoni through sauce and serve with parmesan and extra thyme leaves.