Bocconcini Stuffed Meatballs

Bocconcini Meatballs


5 serves
1 hour


These also go very well with a pesto sauce. To make your own pesto by mixing these ingredients in a food processor:

• 2 cups fresh basil leaves packed
• 1 tbsp toasted pine nuts
• 1/4 cup La Casa Del Formaggio Grated Parmesan Cheese
• 2 tbsp extra-virgin olive oil
• 1 minced garlic clove
• A dash of salt


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20 balls (approx. 120g) Bambini Bocconcini
2 Tbsp Grated Parmesan Tub
500g Pork or Veal Mince
500g Ground Beef Mince
1 Egg, beaten
1/2 cup Italian Bread Crumbs
2 Garlic Cloves, minced
Generous Handful of Chopped Parsley
Freshly Cracked Black Pepper, to taste
Extra Virgin Olive Oil
Rosa's Homemade Napoletana Sauce
1 small brown onion
2 Garlic Cloves
2 Tbsp olive oil
2 x 700g jars of tomato passata
2 x 400g cans of diced tomatoes
4 basil leaves, torn
salt and pepper, to taste


1 Start the sauce by finely chopping the onion and garlic. Heat oil in heavy based pot. Fry onion and garlic until translucent and fragrant.
2 Add passata to the onions and garlic, and cook for approximately 30 minutes on a slow simmer. Stir as needed. Skip ahead to start the meatballs while the sauce is simmering. After a half an hour, stir in the meatballs and diced tomatoes and cook for a further 15 minutes. Tear the basil leaves, and add to the sauce. Simmer for 15 more minutes and season to taste.
3 To make the meatballs, place mince in a bowl and add egg, Parmesan, breadcrumbs, garlic and herbs. Using your hands, mix together until well-blended.
4 Flatten a handful of meatball mix in your palm, nestle a Bambini Bocconcini ball into the centre, and roll the meat around it, making 20 meatballs in total. Meatballs should be about the size of a golf ball.
5 Heat 3 centimetres of oil in a frying pan and cook the meatballs lightly to brown them off.
6 While Napoletana sauce is cooking on stovetop, drop meatballs into the pot carefully, trying not to splash sauce. Reduce sauce to a simmer, put lid on the pot, and simmer for 30 minutes until meatballs are tender and cheese is delicious and runny.
7 (Alternatively, meatballs can be baked on a prepared oven tray at 220C for 18 to 20 minutes. Brush the tops of balls with olive oil to brown them off prior to baking.)

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!