Mozzarella Meatballs and Perfect Pesto.
It's great to think that H is joining me on my journey of discovery. When I am cooking, she is more interested in joining in, and recently made dinner for me! I left a recipe and instructions for Meatballs and Pesto, which she has made before a few times, and then left her to it...
The result? A delicious homemade meal prepared and ready to cook after a long and busy day at work - thanks H!
R bought a basil plant from the supermarket this week which he felt sorry for. This came to join the other one he bought me the week before. With an over abundance of this summer herb, it was perfect timing for making pesto for our meatball dinner. Forget tomato sauce with meatballs, this is the way to go...!
The result? A delicious homemade meal prepared and ready to cook after a long and busy day at work - thanks H!
Mozzarella Meatballs
and Perfect Pesto.
Mozzarella Meatballs
500g Lamb
Mince
1 egg
A handful of
grated parmesan
I chopped
garlic clove
1 tsp dried
herbs
3 tbsp
semolina
I ball of
Mozzarella, or a pack of mozzarella pearls.
Put
everything in a bowl and combine with your hands. From the final meaty 'dough',
pull off small sections to make into the balls. Take a piece of mozzarella and
place it in the middle of the meat and then shape the meat around it until it
is completely enclosed and you have a ball shape.
Place the
balls on a baking tray lined with cling film and place in the fridge, or pop in
the freezer if you are making a batch ahead of time.
When ready to cook, fry the meatballs for 5-10 mins, or until browned on all sides and there is just a hint of cheese beginning to ooze out of its casing.
Perfect Pesto
1 clove of
garlic
Pinch of
seasalt
3 handfuls
of basil leaves.
1 handful of
pine nuts
I handful of
grated parmesan
Olive oil -
extra virgin, if you have it.
Using a
pestle and mortar, grind the garlic and salt together.
Add the pine
nuts, and then some basil leaves, gradually adding more as they break down. Add
a touch of oil if needed.
Finally stir
in the parmesan.
Spoon into a
sterile jar and then cover with olive oil to preserve. I usually can keep pesto
this way for up to a fortnight, even when opened, as long as the oil covers the
basil mix and it is in the fridge. Keep an eye on it though, and I must admit,
pesto freshly made always outweighs
pre-made, even if it is your own!
Cook your pasta of choice - we had tagliatelle - , drain and put back in the cooking pan with a large knob of butter and a good tbsp pesto. Stir until the pasta is covered with little green flecks (add more pesto if you need to).
Serve into pasta bowls and top with meatballs and plenty of Parmesan cheese!
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