Francesco Mazzei’s Burrata Filled Welsh Lamb Meatballs with Tomato Sauce and Basil Pesto - James Mar
An absolute taste sensation, the meatballs are filled with cheese, cooked in a simple tomato sauce and then topped with home made pesto
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Skillet
- Saucepan
- Wooden spoon
- Spoon
- Plate
Ingredients
- 500g PGI Welsh Lamb mince
- 30g parsley
- 80g Grana Padano cheese
- 80g Pecorino cheese
- 250g Burrata cheese
- 250g sourdough bread
- 300ml milk
- 2 eggs
- Black pepper
- Salt
- 1 large white onion
- 1 garlic clove
- 1kg tomato passata
- 10 basil leaves
- 300g basil leaves
- 80ml extra virgin olive oil
- 20g Pecorino cheese
- 20g Grana Padano cheese
- ½ a garlic clove
- 20g pine nuts
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