Great Tastes of Manitoba

Stuffed Caprese Meatballs with Charred Cherry Tomatoes

1 hour 15 minutes
Prep: 30 minutes | Cook: 45 minutes | Servings: 4

Ingredients

  • 1 lb (0.5 kg) lean ground pork
  • 1/4 cup (50 mL) Italian-seasoned bread crumbs
  • 1/4 cup (50 mL) milk
  • 2 Tbsp (30 mL) basil pesto
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 2 oz (60 g) mozzarella cheese, cut into 1/2-inch (1 cm) cubes)
  • 2 cups (500 mL) prepared marinara sauce, warmed
  • 2 cups (500 mL) cherry tomatoes
  • 1 Tbsp (15 mL) olive oil
  • Hot cooked Rede-Made Noodles for serving
  • 1/4 cup (50 mL) torn fresh basil leaves

Directions

  1. In large bowl, combine pork, bread crumbs, milk, pesto and half of the salt and pepper, mix lightly.
  2. Form mixture into 1 1/2 inch meatballs.
  3. Use your finger to stuff one cube of cheese into center of each meatball. Seal meat around cheese.
  4. Preheat barbecue on high; reduce heat to medium.
  5. Grill meatballs on lightly oiled grill, turning often, for about 10 minutes or until an instant-read thermometer registers 160˚F.
  6. Meanwhile, toss together cherry tomatoes, police oil and remaining salt and pepper; thread onto metal or soaked bamboo skewers.
  7. Grill tomatoes over medium heat, turning for 4-5 minutes or until blistered and slightly charred; remove skewers.

Meatballs may also be served as an appetizer. Assemble by threading one meatball, one basil leaf, and one charred tomato onto a toothpick.

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