Chef Pasch’s meatballs with mozzarella
Pasch du Plooy won kykNET's Kokkedoor in 2019. He has many roots in the Vaal Triangle and shares his recipes with Vaalweekblad on a regular basis. Here is one of his star recipes in his own words.
It’s fitting that Italy’s flag is green, white and red. It might as well mean basil, mozzarella, and tomato in my mind, instead of freedom, faith, and purity.
There is no better match than an acidic tomato with creamy and stringy baked mozzarella and fresh basil. Here is my easy and healthy meatball recipe with an Italian flair. Enjoy!
Tomato braised meatballs with mozzarella and fresh basil
Preparation time – 60 minutes. Cooking time – 30 minutes
Serving – 4 people
Ingredients for the Meatballs
500g lean beef mince
100g smoked pork or minced bacon or pork sausage, skin removed
4 cloves garlic, grated
50g parmesan cheese, grated
¾ cup breadcrumbs
1 whole egg
1 packet basil pesto (2 tbs for recipe and rest for serving)
1 tsp salt
1 tsp ground black pepper
A good grating or pinch of nutmeg
1 onion, finely chopped
2 tbsp fresh or dried oregano
2 tins Italian tomato with mixed herbs
150 g mozzarella cheese, sliced
Fresh basil for serving
Olive oil for serving
Method
Preheat your oven to 200 degrees.
In a large mixing bowl, add the beef and bacon mince, a third of the garlic, parmesan cheese, breadcrumbs, whole egg, 2 tbs basil pesto, salt, pepper, and nutmeg.
Use your hand to mix well. Mix for 1 minute until well combined. Form the meat mixture into 6 cm balls and set aside.
Heat the oil in an ovenproof skillet. Add your meatballs and fry for 5-6 minutes while turning. When they are brown, remove from the pan and set aside.
Add the remaining garlic and onions to the skillet and fry until golden and soft. After about 5 minutes, scrape the bottom to remove the burning bits.
Add the tinned tomatoes, and oregano and season with salt and pepper.
Cook your tomato sauce for 5 minutes and adjust the seasoning with salt and pepper.
Place the tomato sauce and the meatballs in an oven-proof dish and scatter the mozzarella cheese over the meatballs.
Bake in the oven for 15-20 minutes until the meatballs are cooked and the cheese is bubbling.
How to serve
Serve hot from the oven with fresh basil, a drizzle of good olive oil, and fresh garlic bread on the side. A bit of grated parmesan will round it off nicely.
Chef’s note: This recipe works well with venison mince.
