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BOCCONCINI-STUFFED VEAL MEATBALLS WITH PESTO SAUCE
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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
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.
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