How to store meatballs with nduja, mozzarella, and Provençal sauce

In the refrigerator: Store the meatballs and sauce for up to 3 days in a sealed container. In the freezer: Let cool completely and freeze in portions. Good for up to 3 months.

What is nduja and what does it taste like?

Nduja is a spicy spreadable Italian sausage that adds a lot of flavor and heat to dishes.

Can I make this recipe less spicy?

Yes, use less nduja or replace part of it with tomato paste.

Can I prepare the meatballs in advance?

Yes, you can easily prepare them in advance and reheat them later in the sauce.

Which mozzarella is best to use?

Preferably use block mozzarella as it releases less water.

Meatballs with nduja, mozzarella, and Provençal sauce

Name: Meatballs with nduja, mozzarella, and Provençal sauce
Yield: 4P
Ingredients: 800 g minced beef; 150g nduja; 1 egg; 2 tbsp almond flour; Salt and pepper; 1 ball of mozzarella fior di latte; 0.5 bunch fresh basil, finely chopped; 2 tbsp olive oil; 2 cloves garlic, minced; 1 large onion, finely chopped; 2 tbsp olive oil; 1 yellow pepper, diced; 1 red pepper, diced; 1 green pepper, diced; 1 zucchini, cubed; 1 eggplant, cubed; 1 tbsp tomato puree; 1 tbsp fresh rosemary, sprigs; 1 tsp dried oregano; 2 cans of cherry tomatoes (400 g each); 1 tbsp balsamic cream; Salt and pepper; Mashed potatoes:; 300 ml extra whole milk, warm; 1 ball of mozzarella fior di latte, cubed (keep warm)

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Delicious meatballs filled with mozzarella in a flavorful Provençal sauce. Gluten-free and perfect to serve with creamy mashed potatoes. Comfort food at its best!

Ingredients

What do you need?

Quantity: 4P

For the balls:
800 g minced beef
150g nduja
1 egg
2 tbsp almond flour
Salt and pepper
1 ball of mozzarella fior di latte
0.5 bunch fresh basil, finely chopped
2 tbsp olive oil

For the Provencal sauce:
2 cloves garlic, minced
1 large onion, finely chopped
2 tbsp olive oil
1 yellow pepper, diced
1 red pepper, diced
1 green pepper, diced
1 zucchini, cubed
1 eggplant, cubed
1 tbsp tomato puree
1 tbsp fresh rosemary, sprigs
1 tsp dried oregano
2 cans of cherry tomatoes (400 g each)
1 tbsp balsamic cream
Salt and pepper

For the mashed potatoes:
Mashed potatoes:
300 ml extra whole milk, warm
1 ball of mozzarella fior di latte, cubed (keep warm)

800 g minced beef
150g nduja
1 egg
2 tbsp almond flour
Salt and pepper
1 ball of mozzarella fior di latte
0.5 bunch fresh basil, finely chopped
2 tbsp olive oil

2 cloves garlic, minced
1 large onion, finely chopped
2 tbsp olive oil
1 yellow pepper, diced
1 red pepper, diced
1 green pepper, diced
1 zucchini, cubed
1 eggplant, cubed
1 tbsp tomato puree
1 tbsp fresh rosemary, sprigs
1 tsp dried oregano
2 cans of cherry tomatoes (400 g each)
1 tbsp balsamic cream
Salt and pepper

Mashed potatoes:
300 ml extra whole milk, warm
1 ball of mozzarella fior di latte, cubed (keep warm)

Preparation method

How do you make this?

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Making balls: Mix the minced meat with the egg, almond flour, nduja, finely chopped basil, salt and pepper. Form balls the size of a golf ball. Make a hole in each ball, fill with a piece of mozzarella, close and roll back into a nice ball.

Baking meatballs: Heat 2 tbsp olive oil in a stew. Fry the balls until golden brown on all sides. Remove them from the pot and set aside.

Prepare sauce: Use the same pot you used for the balls. Briefly fry the garlic, onion, rosemary and oregano. Add the tomato puree and fry for 1 minute so that it caramelizes slightly, this will sweeten your sauce. Add the chopped vegetables and stir everything well. Add the cans of cherry tomatoes and season with salt, pepper and the balsamic cream. Let the sauce simmer for 30 minutes with the lid on the pot.

Make mashed potatoes: Prepare the creamy mashed potatoes according to my recipe. Mix the warm milk and mozzarella through the puree until everything is nicely melted.

Merge: When the sauce is ready, you can always taste it to see if you need to season it slightly to taste. Add the meatballs to the sauce and simmer for another 5 minutes to cook them completely.

To serve: Serve the meatballs with the Provençal sauce and creamy mashed potatoes. Finish with a sprig of rosemary if desired.

Tips

Variations: Serve with pasta or rice if you are not a fan of mashed potatoes. Mozzarella: Use Fior Di Latte Mozzarella for an extra creamy taste. Gluten -free: Check whether the minced meat is gluten -free if this is important to you.