BOCCONCINI-STUFFED VEAL MEATBALLS WITH PESTO SAUCE
Ready to Cook
Veal Meatballs
15 min
Preparation
20 min
Cooking
4
Portions
Ingredients
- 2 packages of Fontaine Family seasoned veal meatballs
- 1 container of 200 g of mini bocconcinis
- 45 mL (2 tbsp.) vegetable oil
ROSEMARY PESTO SAUCE
- 125 mL (1/2 cup) chopped rosemary
- 90 g (3 cups) fresh basil, packed
- 65 g (1/2 cup) pine nuts, toasted
- 35 g (1/2 cup) grated fresh Parmesan cheese
- 15 mL (1 tbsp.) lemon juice
- 2 garlic cloves, chopped
- 250 mL (1 cup) olive oil
Preparation
- Preheat oven to 425°F (220°C). Lightly oil a square pan and set aside.
- With lightly oiled hands, make a cavity in the meatball and insert a bocconcini, close the meatball and shape each meatball in the same way.
- Place in square pan and press into place.
- Bake for 15 minutes or until golden brown.
- Remove from oven and let stand for 5 minutes.
- In a blender fitted with the mixing blade, grind rosemary, basil, pine nuts, Parmesan cheese, lemon juice, garlic and olive oil. Blend until creamy and slightly grainy. Season with salt if necessary.