Caprese Melt with Meatballs

Caprese Melt with Meatballs

September 22, 2020

Caprese Melt with Meatballs


- 1 loaf of good quality bread (we used sourdough)

- 350g premium beef mince
- 1/3 cup breadcrumbs
- 1 Tbsp Tweed Real Food Garlic Rosemary Rub
- 1 Tbsp Tweed Real Food Classic Caramelised Balsamic Vinegar
- 1 large egg
- Cracked black pepper
- 1 Tbsp olive oil for frying

- 700g bottle of Passata (tomato puree)
2 Tsp Tweed Real Food Wild Porcini Salt
- 1 Tbsp Tweed Real Food Garlic Rosemary Rub
- 2 large garlic cloves, crushed
- 1 punnet of cherry tomatoes, rinsed
- 2 handfuls of fresh basil, rinsed and roughly dried (shaken)
- 200g bocconcini (Mozzarella balls), halved lengthways or sliced if one large piece  


Combine all meatball ingredients and shape into balls. 

Heat olive oil in a frypan over medium-high heat and cook until meatballs are sealed and beginning to brown, approx 3 - 4 minutes. 

Pour into pan the bottle of passata, Wild Porcini Salt and Garlic Rosemary Rub,  crushed garlic and cook for about 5 minutes so the meatballs cook through. 

Add the cherry tomatoes and bocconcini cook for a further minute until cheese begins to melt and tomatoes soften.

Top generously with fresh basil. 

Serve with thick bread to soak up the juices and control the cheesiness! 

TIP: For a quick version of this meal, replace the meatballs with a good quality Italian sausage... fry it up until almost cooked through, remove the fat from the pan, slice it into thick pieces, throw it back in the pan and continue with the method above. 

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