Caprese Melt with Meatballs
1 loaf of good quality bread (we used sourdough)
350g premium beef mince
1/3 cup breadcrumbs
1 large egg
Cracked black pepper
1 Tbsp olive oil for frying
700g bottle of Passata (tomato puree)
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.