Francesco Mazzei’s burrata filled Welsh Lamb meatballs with tomato sauce and basil pesto – Eat Welsh

Ingredients

• 500g PGI Welsh Lamb mince
• 30g parsley
• 80g Grana Padano PDO cheese
• 80g Pecorino Romano PDO cheese
• 250g Burrata di Andria PGI 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 Romano PDO cheese
• 20g Grana Padano PDO cheese
• ½ a garlic clove
• 20g pine nuts