I love that you don’t need to make a sauce for these meatballs, the pan juices, passata and balsamic make a lovely sauce.
The quantity of pesto is a bit vague, I made a big batch of fresh pesto today and just used up the last little bit in these meatballs.
1kg minced pork
Salt and pepper
36-40 bocconcini, drained
30mls balsamic vinegar
20g finely grated Parmesan
Preheat the oven to 210 degrees Centigrade.
In a large bowl, combine the pork, pesto, salt and pepper.
Divide the meat into 36-40 balls, flatten the meat, pop a mozzarella ball on top and gently bring the meat together to enclose completely. Repeat with all of the meat and cheese.
Place the meatballs in a roasting tin, a little spread out if you can.
Bake for 20 minutes until beginning to colour.
Turn the oven down to 190 degrees Centigrade.
Remove the roasting tin from the oven, pour the passata over the meatballs and then dribble over the balsamic vinegar.
Sprinkle over the parmesan and then return to the oven, bake for 25-30minutes.