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Pan-Roasted Tomato Meatballs with Burrata
Tender beef meatballs nestled into deeply flavored, jammy tomatoes and finished with creamy burrata and fresh basil.
Rezept
Zubereitungszeit ca. 60 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 40 Minuten
Zutaten:
- ⅓ cup panko breadcrumbs
- 3 tablespoons whole milk
- 1 pound 93/7 ground beef (Note 1)
- 1 large egg
- ¼ cup finely grated Parmesan
- 1 clove garlic (minced)
- 1½ tablespoons finely chopped fresh basil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1½ pounds grape tomatoes
- 3 cloves garlic (thinly sliced)
- 2 teaspoons balsamic vinegar
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- pinch crushed red pepper flakes (optional)
- 8 ounces burrata
- ¼ cup fresh basil leaves (torn)
- greshly ground black pepper (to taste)
- grated Parmesan (optional)
Arbeitsschritte:
- Combine the ⅓ cup panko breadcrumbs and 3 tablespoons whole milk in a large bowl. Let stand for about 5 minutes, until the milk is absorbed.
- Add the 1 pound 93/7 ground beef, 1 large egg, ¼ cup finely grated Parmesan, 1 clove garlic, minced, 1½ tablespoons finely chopped fresh basil, ¾ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon Italian seasoning. Mix gently just until combined.
- Form the mixture into about 13 to 14 meatballs, roughly 1½ inches each. Set aside.
- Heat the 2 tablespoons olive oil in a wide skillet or braiser over medium-high heat (Note 2). Add the 1½ pounds grape tomatoes in as close to a single layer as possible. Cook undisturbed for 3 to 4 minutes, until the undersides begin to blister and brown.
- Stir and continue cooking for another 8 to 12 minutes, stirring occasionally, until the tomatoes are deeply blistered, many have collapsed and burst, and their juices have cooked down to a thick, jammy consistency (Note 3).
- Reduce the heat to medium. Add the sliced 3 cloves garlic, 2 teaspoons balsamic vinegar, ¾ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and pinch crushed red pepper flakes, if using. Cook briefly, stirring, until the garlic is fragrant and the tomato mixture is glossy and concentrated.
- Reduce the heat to medium-low. Nestle the raw meatballs into the tomato mixture, leaving a little space between them.
- Cover and cook gently for about 10 minutes. Uncover, carefully turn the meatballs, and continue cooking for another 5 to 8 minutes, or until the centers reach 160 F (71 C).
- If the meatballs release enough liquid to loosen the tomato mixture, transfer them temporarily to a plate. Simmer the tomatoes uncovered for another 2 to 5 minutes, until thick, glossy, jammy, and spoonable. Return the meatballs to the skillet.
- Remove the skillet from the heat. Tuck the 8 ounces burrata into the skillet between the hot meatballs and jammy tomatoes, then tear each burrata ball open.
- Scatter the ¼ cup fresh basil leaves over the skillet and finish with greshly ground black pepper and grated Parmesan, if desired. Let stand for about 5 minutes before serving. Store and reheat leftovers as described in Note 4.
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