Meatball bruschetta with torn burrata

Name: Meatball bruschetta with torn burrata
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g pack frozen Cooks' Ingredients Soffrito Mix; 1 tsp fennel seeds; 150 ml red wine; 400 g can Cirio Polpa Chopped Tomatoes; 1 red chilli, finely sliced; 400 g pack 24 Aberdeen Angus beef meatballs; 4 slice/s sourdough or Crosta & Mollica Pane Pugliese; 285 g No.1 Burrata, drained; Handful basil leaves, to serve

These tender meatballs in a rich, aromatic tomato sauce are equally at home on bruschetta or pasta.

4 out of 5 stars(1) Rate this recipe

Healthy1 of your 5 a day

Serves4
CourseStarter
Prepare5 mins
Cook45 mins
Total time50 mins

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Ingredients

2 tbsp olive oil
½ x 500g pack frozen Cooks' Ingredients Soffrito Mix
1 tsp fennel seeds
150ml red wine
400g can Cirio Polpa Chopped Tomatoes
1 red chilli, finely sliced
400g pack 24 Aberdeen Angus beef meatballs
4 slice/s sourdough or Crosta & Mollica Pane Pugliese
285g No.1 Burrata, drained
Handful basil leaves, to serve

Method

Heat the oil in a large lidded pan; cook the soffrito and fennel seeds for 10 minutes until the veg is soft throughout. Pour in the wine, simmer for 2 minutes, then add the tomatoes and ½ a can of water. Using a stick or upright blender, whizz until smooth. Stir in the chillies, then bring to a simmer. Add the meatballs, partially cover and simmer gently for 20-30 minutes, stirring halfway, until the meatballs are cooked through with no pink bits in the middle. Season.
Toast the bread and put on the serving plates. Spoon over the meatballs and sauce, then tear the burrata over the top. Scatter with basil leaves and a good grinding of black pepper, then serve at once.