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

Name: Meatballs with nduja, mozzarella, and Provençal sauce
Yield: 4P
Ingredients: For the meatballs:; 800 g ground beef; 1 egg; 2 tbsp almond flour; Pepper and salt; 1 ball of fior di latte mozzarella; 0.5 bunch of fresh basil, finely chopped; 2 tbsp olive oil; For the Provençal sauce:; 2 cloves of garlic, finely chopped; 1 large onion, finely chopped; 2 tbsp olive oil; 1 yellow bell pepper, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 zucchini, diced; 1 eggplant, diced; 1 tbsp tomato paste; 1 tbsp fresh rosemary, sprigs; 1 tsp dried oregano; 2 cans of cherry tomatoes (400 g each); 1 tbsp balsamic cream; Pepper and salt; For the mashed potatoes:; Mashed potatoes:; 300 ml full-fat milk, warm; 1 ball of fior di latte mozzarella, diced (keep warm)

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.

Meatballs with nduja, mozzarella, and Provençal sauce

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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!

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Ingredients

What do you need?

Quantity: 4P

For the meatballs:
800 g ground beef
1 egg
2 tbsp almond flour
Pepper and salt
1 ball of fior di latte mozzarella
0.5 bunch of fresh basil, finely chopped
2 tbsp olive oil

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

For the mashed potatoes:
Mashed potatoes:
300 ml full-fat milk, warm
1 ball of fior di latte mozzarella, diced (keep warm)

For the meatballs:
800 g ground beef
1 egg
2 tbsp almond flour
Pepper and salt
1 ball of fior di latte mozzarella
0.5 bunch of fresh basil, finely chopped
2 tbsp olive oil

For the mashed potatoes:
Mashed potatoes:
300 ml full-fat milk, warm
1 ball of fior di latte mozzarella, diced (keep warm)

Preparation method

How do you make this?

Making the meatballs: Mix the ground beef with the egg, almond flour, finely chopped basil, pepper, and salt. Form balls the size of a golf ball. Make a small indentation in each ball, fill with a piece of mozzarella, close, and roll back into a nice ball.

Frying the meatballs: Heat 2 tbsp olive oil in a pot. Fry the meatballs until golden brown all around. Remove them from the pot and set aside.

Preparing the sauce: Use the same pot you used for the meatballs. Sauté the garlic, onion, rosemary, and oregano briefly. Add the tomato paste and cook for 1 minute until it lightly caramelizes, making your sauce a bit sweeter. Add the chopped vegetables and stir everything well. Pour in the cans of cherry tomatoes and season with pepper, salt, and balsamic cream. Let the sauce simmer for 30 minutes with the lid on the pot.

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

Combining: When the sauce is ready, you can always taste it to see if you need to season it slightly more to your liking. Add the meatballs to the sauce and let simmer for another 5 minutes so they cook through completely.

Serving: Serve the meatballs with the Provençal sauce and creamy mashed potatoes. Optionally garnish with a sprig of rosemary.

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.