Bocconcini and Pesto Stuffed Meatballs with Mash

Peel and dice garlic clove. Dice carrot (peeling is optional). Dice celery. Pick parsley leaves and roughly chop, discarding stems. Peel onion and cut in half, dice one half and grate the other half. Dice potatoes into 2cm pieces.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Place potatoes in a pot and cover with water, bring to the boil. Cook until tender, about 8-10 minutes. Drain well and mash with butter until smooth. Season with salt and pepper.

Mix mince, grated onion, bread crumbs and 1/2 garlic together in a bowl. Season with salt and pepper. Divide the mince into 12 equal portions. Flatten each portion of mince into a thick pattie. Divide pesto between 6 patties and top with a piece of bocconcini. Cover each pattie with another pattie and mould into a meatballs.

Tip! Make sure to seal the sides firmly, else the meatballs will fall apart when cooking.

Heat a deepsided pan on medium high heat with a drizzle of oil. Brown meatballs on all sides, about 1 minute each side. Remove from the pan and set aside, you will finish cooking the meatballs in the sauce.

Using the same pan, add diced onion, remaining garlic, carrot and celery. Cook for 2-4 minutes. Add tomatoes, italian herbs, 1/2 parsley and 1/2 cup of water. Season with salt and pepper. Add the meatballs back in and reduce heat to simmer. Simmer covered for 5-7 minutes, or until meatballs are cooking through.

Divide mash between bowls. Top with tomato sauce and stuffed meatballs. Garnish with parsley. Enjoy!

Peel and dice garlic clove. Dice carrot (peeling is optional). Dice celery. Pick parsley leaves and roughly chop, discarding stems. Peel onions, dice one onion and grate the other. Dice potatoes into 2cm pieces.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Place potatoes in a pot and cover with water, bring to the boil. Cook until tender, about 8-10 minutes. Drain well and mash with butter until smooth. Season with salt and pepper.

Mix mince, grated onion, bread crumbs and 1/2 garlic together in a bowl. Season with salt and pepper. Divide the mince into 16 equal portions. Flatten each portion of mince into a thick pattie. Divide pesto between 8 patties and top with a piece of bocconcini. Cover each pattie with another pattie and mould into a meatballs.

Tip! Make sure to seal the sides firmly, else the meatballs will fall apart when cooking.

Heat a deepsided pan on medium high heat with a drizzle of oil. Brown meatballs on all sides, about 1 minute each side. Remove from the pan and set aside, you will finish cooking the meatballs in the sauce.

Using the same pan, add diced onion, remaining garlic, carrot and celery. Cook for 2-4 minutes. Add tomatoes, italian herbs, 1/2 parsley and 1/2 cup of water. Season with salt and pepper. Add the meatballs back in and reduce heat to simmer. Simmer covered for 5-7 minutes, or until meatballs are cooking through.

Divide mash between bowls. Top with tomato sauce and stuffed meatballs. Garnish with parsley. Enjoy!