MUTTON AND CHEESE BALLS WITH BASIL CREAM SAUCE
INGREDIENTS
- 2/3 quantity herbed pasta dough
- 500g mutton steaks, chopped
- 1/2 cup grated fresh parmesan cheese
- 1/2 cup stale breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh basil
- 60g mozzarella cheese plain flour
- 30g butter
- 1 tablespoon olive oil
BASIL CREAM SAUCE
- 30g butter
- 1 onion, chopped
- 1/4 cup chopped fresh basil
- 1/2 cup cream
- 1 tablespoon cornflour
- 1/2 cup water
MUTTON AND CHEESE BALLS WITH BASIL CREAM SAUCE METHOD:
Roll pasta dough until 1 1 / 2mm thick, cut into 21 // 2cm x 30cm strips. Mince or process mutton, add parmesan cheese, breadcrumbs, egg, and basil, and process until combined.
Cut mozzarella cheese into small cubes. Shape 1 level tablespoon of the mutton mixture around the Zarella cube, roll it into a meatball; repeat with the remaining mutton mixture and mozzarella cubes.
Toss meatballs lightly in flour, and shake away excess flour. Heat butter and oil in a pan, add meatballs and cook until meatballs are well browned. Transfer meatballs to a baking dish, and bake, covered, in moderate oven for about 10 minutes or until cooked through.
Add pasta to a large pan of boiling water,
boil, uncovered, until just tender; drain. Serve meatballs with pasta and
sauce.
Basil Cream Sauce:
Melt butter in a pan, add onion, and cook, stirring, until soft. Add basil,
cream, blended cornflour, and water, and stir until the sauce boils and thickens.
Serves 4.
Note: Meatballs
and sauce can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Meatballs
suitable.
Microwave: Pasta
and sauce suitable.
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