Italian meatballs in tomato sauce with pesto
Meatballs with an Italian twist, seasoned with our Italian Minced Meat Mix.
You can't go wrong with meatballs! We've seasoned these Italian meatballs with Italian Minced Meat Mix and fennel seeds, and combined them with a tomato sauce made with honey, Italian herbs, and balsamic vinegar. A little different than you're used to, perhaps, but trust us, just as delicious! Perfect for serving with bread during drinks.
Preparation
Peel and finely chop 1 clove of garlic. Combine the ground meat, Italian Meat Mix, egg, and fennel seeds in a bowl. Mix well and form into golf-ball-sized balls. Heat 3 tablespoons of oil in a pan over medium heat and sear the meatballs for 3 minutes until golden brown all over. Remove from the pan and set aside.
Peel and finely chop the onion and 1 clove of garlic. Halve the mozzarella balls. Heat 2 tablespoons of oil in the same pan and sauté the onion until translucent. Add the garlic and cook for 1 minute. Stir in the diced tomatoes, balsamic vinegar, and honey. Reduce the heat to low, place the meatballs in the sauce, and cook for another 15 minutes. Add the mozzarella to the pan during the last 5 minutes of cooking and let it melt.
Meanwhile, make the pesto by toasting the pine nuts in a dry frying pan. Combine this with the Parmigiano Reggiano, 30g basil, salt, remaining garlic, and olive oil. Grind into a pesto using a mortar and pestle or food processor.
Serve the Italian meatballs with the pesto and a sprig of fresh basil.
Variatietip
Serveer met robuust stokbrood.
Ingredients
- 3 tenen knoflook
- 500 g half om half gehakt
- Mix voor Gehakt - Italiaans
- 1 ei
- 1,5 tl Venkelzaad
- 5 el olijfolie
- 1 kleine ui
- 150 g mini mozzarella
- 390 g tomatenblokjes
- 1 el balsamico azijn
- 2 tl honing
- 2 el pijnboompitten
- 30 g Parmigiano Reggiano
- 30 g verse basilicum + 1 takje extra
- 1/2 tl zout
- 75 ml olijfolie, extra vergine
Supplies
- Mortar or food processor
