Bocconcini Balls in Simple Spicy Sauce

August  9, 2010
0 Ratings
  • Serves 4-6
Author Notes

Taking the idea of a traditional meatball and adding a simple surprise in the middle - a warm, melty mini mozzarella middle. Can be served as an appetizer with small rolls as a mini meatball sandwiches or on top of spaghetti for a twist on the traditional dish. —MollyMac

What You'll Need
  • Simple Spicy Spaghetti Sauce
  • 56 ounces Ground, Peeled or Crushed Tomatoes
  • 1 medium-sized onion
  • 3 cloves of garlic
  • 3 tablespoons EVOO
  • 6 ounces tomato paste
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1 tablespoon crushed red pepper
  • 4 tablespoons fresh chopped basil
  • 4 tablespoons oregano
  • Bocconcini-Stuffed Traditional Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup italian bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 3 tablespoons EVOO
  • 16 bocconcini balls (small, fresh mozzarella)
  • 1/2 pound ground beef
  1. Dice onion and garlic
  2. In a large sauce pan, warm EVOO on medium - high heat
  3. Add onions, cook until they are translucent
  4. Add garlic, cook until you can smell it - 2-3 minutes
  5. Add the rest! Crushed tomatoes, tomato paste, S&P, crushed peppers, basil, oregano, balsamic vinegar
  6. Stir to incorporate all ingredients well. Let the sauce come to a boil
  7. When it boils, turn the heat to medium-low. Cook for 45 minutes, stirring often
  8. Now for the meatballs... combine everything except the mozzarella in a large bowl. Get in good and gritty with your hands to mix everything up evenly
  9. This recipe will make roughly 16 small meatballs - about 2 tablespoons of meat each. Take 2 tablespoons of the meatball mixture, roll it into a ball and then flatten it in your hand. Place a bocconcini in the middle of the flattened meat patty, then close up the edges and roll it in your hands again so that it is smooth and no cheese is showing through cracks
  10. in a large non-stick skillet, heat EVOO on medium-high heat.
  11. When you can smell the EVOO, add the meatballs. Space them evenly on the pan (you may need to do this in more than one round). Every couple of minutes, turn the meatballs until they are evenly browned.
  12. When the meatballs are browned, add water to pan, cover loosely with a sheet of tinfoil. Let the water steam the meatballs for 3-4 minutes
  13. Next, add the meatballs to the sauce. Cook for another 20 minutes.
  14. Serve over spaghetti, on a roll, or just with a toothpick!

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