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Recipe

Baked lamb meatballs with bocconcini

May 30, 2012 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Baked lamb meatballs with bocconcini
  • 500 gram lamb mince
  • 1 cup fresh or dried breadcrumbs
  • 1/4 cup bought sun-dried tomato pesto
  • 3 green onions, chopped
  • 1/4 cup parsley leaves, plus extra to serve
  • 2 tablespoon parmesan, grated
  • 2 tablespoon olive oil
  • 400 gram can cherry tomatoes
  • 220 gram tub baby bocconcini
  • salad, to serve
  • crusty bread, to serve

Method

Baked lamb meatballs with bocconcini
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease a shallow casserole dish.
  • 2
    In a food processor, combine mince, breadcrumbs, pesto, onion, parsley and parmesan. Process until well combined. Roll into 16 even balls.
  • 3
    Heat oil in a frying pan on high. Cook meatballs 2-3 minutes, turning, until golden. Transfer to casserole dish. Pour tomatoes over. Bake 10 minutes.
  • 4
    Remove from oven. Top with bocconcini; bake further 4-5 minutes, until cheese melts. Serve with salad and crusty bread.

Notes

If time permits, chill meatballs for 20 minutes before cooking to make them easier to handle.

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