The perfect recipe to be cooking with our new @stanley.rogers ‘French Oven Grill Duo’- as the tomatoes reduce in the pot, we can grill the meatballs and sourdough using the enamel coated cast iron lid which has these epic raised cross marks that transfer to whatever you’re cooking.
Meatballs with Buratta, Basil & Prosciutto￼
Prep time: 15 minutes
Cook time: 29 minutes
Serves: 4 - 6 People
- Prep time: 15 minutes
- Cook time: 29 minutes
- Total time: 45 minutes
- Serves: 4 - 6 People
- Good quality olive oil
- 500 g Course fatty (20-30%) pork mince
- 500 g Course fatty (20-30%) beef mince
- 1 loaf Sourdough
- 2 tins 400g Tins finely chopped 'Mutti' tomatoes
- 1 Lemon
- 6 slices Shaved Italian prosciutto
- 1 ball Buratta cheese , or fresh mozzarella
- 1 bunch Fresh basil
- Salt Flakes
Blend half the sourdough loaf to create fresh breadcrumbs and add those to a mixing bowl with 500g of pork mince and 500g of beef mince. Add the zest of 1 lemon, 1 egg, pinch of flakey salt and crack of pepper and mix with your hands to combine.
Roll mixture between your hands to create small meatballs and place them onto a plate ready for the grill.
Pop your french oven onto a low heat and add 50ml of good quality olive oil and two 400g tins of ‘Mutti’ finely chopped tomatoes or a really good quality tomato pasta sauce. Season with Pinch of flakey salt & crack of pepper and let that cook down on a low simmer.
Using the lid to your french oven on a high heat. splash in some olive oil then grill the meatballs for a few minutes on each side. Remember that they’ll cook through in the sauce so its more about getting some nice grill marks on them.
Transfer the meatballs to the tomato sauce and stir to combine and let them simmer on a low heat.
Toast the rest of your sourdough on your grill.
Turn meatballs off the heat and top with prosciutto, torn burrata and basil leaves. Serve along side the toasted bread or mix through some pasta and ENJOY!