Bocconcini Stuffed Meatballs with Tomato-Pesto Sauce - white

Method

• Preheat the oven to 425F.
• Place the torn bread in a small bowl, cover with milk, and soak for a few minutes.
• To a mixing bowl add the ground meats, 2 of the grated or minced garlic cloves, the chopped parsley, a handful of grated cheese, the egg, and salt and pepper.
• Squeeze the liquid out of the soaked bread and crumble it as you add it to the bowl.
• Mix to combine.
• Take a handful of meatball mix in your palm and flatten it, nestle a mozzarella bite into the center, and roll the meat around it, making 16 meatballs total, each about 2 to 3 ounces.
• Transfer the stuffed meatballs to a rimmed baking sheet as you roll them.
• Coat the balls in about 2 tablespoons of EVOO and roast for 18 to 20 minutes until they are firm and browned.
• About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon.
• Season with salt and pepper and cook over medium to medium-high heat to thicken them a bit.
• Pile the basil, lemon zest, 1/2 cup parsley leaves, stock, the remaining grated or minced garlic clove, and salt and pepper in the bowl of a food processor.
• With the processor on, stream in about 1/4 cup EVOO until a thick paste forms.
• When ready to serve, fold the pesto into the thickened tomatoes.
• Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmigiano cheese.