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Saucy meatballs with burrata and pesto

Saucy Meatballs Recipe With Burrata And Pesto

Saucy meatballs with burrata and pesto

Name: Saucy meatballs with burrata and pesto
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 2 cloves garlic thinly sliced; 2 x 400g tins plum tomatoes; 1 tbsp tomato purée; 300ml chicken stock; (any kind will do) 1 tsp sugar; 2 tsp balsamic vinegar; 50g butter; a small bunch basil chopped; 500g rigatoni; 2 whole burrata torn into chunks; 1 tub fresh pesto; 100g soft white breadcrumbs; 2 tbsp milk; 300g pork mince; 300g beef mince; 200g cumberland sausages skinned; 1 onion peeled and grated; 1 clove garlic crushed; finely grated to make 2 tbsp, plus extra to serve parmesan; finely chopped to make 2 tbsp flat-leaf parsley; 1 egg

Janine Ratcliffe

Published: January 15, 2020 at 4:40 PM

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Serves 6

Easy

Total time: 1 hr and 20 mins

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Make our homemade meatballs in a rich, garlicky tomato sauce for a comforting winter warmer to serve the whole family

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Alternatives

Complete the dish

Make these saucy sausage meatballs for a comforting family dinner. Also check out more delicious meatball recipes, such as our baked Italian meatballs, venison meatballs, healthy meatballs and vegetarian meatballs.

Try making your own pesto for this dish with our homemade pesto recipe, and also check out our easy pesto pasta.

Ingredients

Nutrition

3 tbsp olive oil
2 cloves garlic

thinly sliced
2 x 400g tins plum tomatoes
1 tbsp tomato purée
300ml chicken stock
(any kind will do) 1 tsp sugar
2 tsp balsamic vinegar
50g butter
a small bunch basil

chopped
500g rigatoni
2 whole burrata

torn into chunks
1 tub fresh pesto

MEATBALLS

100g soft white breadcrumbs
2 tbsp milk
300g pork mince
300g beef mince
200g cumberland sausages

skinned
1 onion

peeled and grated
1 clove garlic

crushed
finely grated to make 2 tbsp, plus extra to serve parmesan
finely chopped to make 2 tbsp flat-leaf parsley
1 egg

Nutrition: per serving

kcal966
fat52.5g
saturates20.3g
carbs73.5g
sugars10.8g
fibre8.2g
protein45.8g
salt2.1g

Method

step 1

To make the meatballs, tip the breadcrumbs into a bowl, sprinkle over the milk and toss. Add the rest of the ingredients and seasoning, then use a wooden spoon or clean hands to mix together. Form into 24 small meatballs.
step 2

Heat 2 tbsp of olive oil in a large, deep frying pan. Brown the meatballs all over in batches, scooping out when done. You don’t need to cook them all the way through as they’ll simmer in the sauce later.
step 3

Add the rest of the oil and gently cook the sliced garlic for 2-3 minutes. Tip in the tomatoes and break up with a spoon. Add the tomato purée, stock, sugar and vinegar, bring to a simmer and cook for 30 minutes. Return the meatballs, put on a lid and cook for 15 minutes. Stir in the butter and basil.
step 4

Cook the rigatoni following pack instructions. Spoon the pasta into warm bowls with the meatballs and sauce, and top with some burrata, pesto and more parmesan, if you like.

Check out more of our meatball recipes...

Shakshuka Recipe with Lamb Meatballs

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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