Name: Mozzarella-stuffed meatballs with pea-mint courgette salad and white bean purée
Prep time: 55 min
Total time: 55 min
Yield: 4
Ingredients: Mozzarella-stuffed meatballs; 450 gram l’authentique angus pure beef french grind mix; 40 gram good-quality parmesan, grated; 40 gram breadcrumbs; 4 tablespoon flat-leaf parsley, chopped; 200 gram mozzarella, cut into 1.5cm pieces; White bean purée; 1 clove garlic, finely chopped; 3 tablespoon virgin olive oil; 1/2 lemon, juice and zest; 400 gram tin cannellini beans, drained, rinsed and drained; 50 gram butter; Tomato sauce; 400 gram tin crushed tomatoes; 2 tablespoon virgin olive oil; 1 clove garlic, finely chopped; 1 teaspoon dried oregano; Salad; 100 gram courgettes, shaved into ribbons with a peeler; 200 gram frozen peas, blanched in boiling water for 20 seconds, refreshed in cold water and drained; 1/2 small red onion, halved then thinly sliced; 5 mint leaves, thinly sliced; 5 basil leaves, thinly sliced; Dressing; 1/2 lemon, juice; 3 tablespoon virgin olive oil

Ingredients

Mozzarella-stuffed meatballs

450 gram l’authentique angus pure beef french grind mix

40 gram good-quality parmesan, grated

40 gram breadcrumbs

4 tablespoon flat-leaf parsley, chopped

200 gram mozzarella, cut into 1.5cm pieces

White bean purée

1 clove garlic, finely chopped

3 tablespoon virgin olive oil

1/2 lemon, juice and zest

400 gram tin cannellini beans, drained, rinsed and drained

50 gram butter

Tomato sauce

400 gram tin crushed tomatoes

2 tablespoon virgin olive oil

1 clove garlic, finely chopped

1 teaspoon dried oregano

Salad

100 gram courgettes, shaved into ribbons with a peeler

200 gram frozen peas, blanched in boiling water for 20 seconds, refreshed in cold water and drained

1/2 small red onion, halved then thinly sliced

5 mint leaves, thinly sliced

5 basil leaves, thinly sliced

Dressing

1/2 lemon, juice

3 tablespoon virgin olive oil

Method

Mozzarella-stuffed meatballs

1.Preheat oven to 200°C.

2.Place beef mince with parmesan, breadcrumbs, parsley and a couple of pinches of salt and pepper in a large bowl. Mix well. Grab a small amount and cook in a hot frying pan to check seasoning – add more if desired.

3.Begin to roll the raw beef mix into 40g balls. As the balls take shape, place a mozzarella piece in the centre and enclose with mince. Repeat until all mince is used up. Place in the fridge to rest for 20 minutes before using.

White bean purée

4.In the meantime make the purée. Warm the garlic, oil, lemon juice and zest in a small pot. Add the beans and cook on a low heat for about 8 minutes.

5.Transfer to a blender and begin to purée, adding the butter in two lots. Purée till smooth and season. Transfer to a small container and set aside.

Tomato sauce

6.For the sauce, place all ingredients in a small pot and simmer until reduced by half. Season to taste.

7.Take the rested meatballs and transfer to a lightly oiled oven tray. Cook in the preheated oven for 12 minutes or until firm. Remove and rest.

Salad

8.Place salad ingredients in a bowl and mix well. Place dressing ingredients in a small cup, season and whisk then drizzle some over the salad.

To serve

9.To serve, place warm purée on plates and scatter salad on top. Arrange two meatballs on salad and spoon on a generous amount of sauce. Drizzle remainder of salad dressing over salad.

Luca Villari