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Bocconcini Stuffed Meatballs in Spicy Tomato Sauce


  • for the meatballs
  • 500g beef mince
  • 500g pork mince
  • ½ cup flat leaf parsley, finely chopped
  • sea salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 90g Galbani Bocconcini, cut in quarters
  • for the spicy tomato sauce
  • 1 large onion, diced
  • 2 tbsps olive oil
  • 2 medium garlic cloves, finely chopped
  • 400g can crushed tomatoes
  • 2 tsps dark brown sugar
  • 2 bay leaves
  • 2 tbsps fresh thyme leaves
  • 1 cup low salt chicken stock
  • sea salt and freshly ground black pepper
  • 1 tsp chilli flakes (optional)
  • 90 Galbani Bocconcini, roughly torn
  • to serve
  • ½ cup fresh basil leaves, finely sliced

Preparation Instructions

  1. Preheat oven to 200°C.
  2. Line a large oven tray with baking paper.
  3. In a large bowl mix together the mince and parsley for about 3 minutes or until totally combined and slightly sticky in texture. Season generously with salt and freshly ground pepper.
  4. Take a golf ball sized amount of the mince mix in your hand, flatten it slightly and place a quarter of the Galbani Bocconcini in the center. Squash the mince around the bocconcini and roll into a smooth ball. Place on the prepared tray. Repeat with the rest of the mixture, you should get about 24 balls.
  5. Drizzle the meatballs with a little olive oil and place in the preheated oven for about 20 minutes or until just browned and cooked through.
  6. While the meatballs cook, make the sauce. Heat oil in a large frying pan over medium heat. Add onion, cook gently, stirring occasionally for 4-5 minutes or until soft and just starting to change colour.
  7. Add the garlic and cook for another minute or until fragrant.
  8. Pour in the can of crushed tomatoes, stock, bay leaves and thyme, add the brown sugar and chilli (if using it). Turn the heat up slightly and bring to a fast simmer. Cook for about 15 minutes or until the flavours combine and the sauce reduces and thickens. Add salt and pepper to taste.
  9. Once the bocconcini meatballs are browned, add them with any liquid that comes out in the cooking process, to the tomato sauce. Cook for a further 5 minutes to combine flavours.
  10. Add the torn bocconcini allow to cook for a further 2-3 minutes to just melt the cheese.
  11. Just before serving, scatter the meatballs with chopped fresh basil. Serve with buttered pasta or soft polenta and a salad.
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