Meatball bruschetta with torn burrata
Waitrose and Partners

Meatball bruschetta with torn burrata

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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  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


1,965kJ/ 472kcals



Saturated Fat












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4 out of 5 stars1 rating