Bocconcini Stuffed Meatballs with Tomato-Pesto Sauce

Ingredients:

• 4 slices of white bread, torn into pieces
• Milk to moisten
• 2.5 pounds of ground meat (I used pork, Italian sausage, and turkey)
• 3 garlic cloves, grated or minced
• Handful of parsley leaves chopped plus 1/2 cup leaves
• 3/4 cup grated Parmigiana-Reggiano cheese
• 1 egg
• Salt and pepper
• 16 bonccinci (bite size mini fresh mozzarella balls)
• 2 tablespoons EVOO
• 1 (28 ounce can) San Marzano plum tomatoes
• 1 cup fresh basil leaves, packed
• 1 teaspoon grated lemon zest
• 1/4 cup vegetable or chicken stock
• Spaghetti noodles (optional)

What to do:

1. Preheat oven to 425.
2. Place torn bread in small bowl and soak in milk for a few minutes then drain and set to side.
3. In large mixing bowl place ground meats, 2 grated garlic cloves, chopped parsley, half of the cheese, one egg, and salt and pepper.  Squeeze the liquid out of the soaked bread and add to bowl.  Mix together really well with your hands.
4. Take a handful of meatball mix, flatten it, and place one mozzarella ball in the center, surround with meat mixture.  Make 16 meatballs total (2-3 ounces each).  Place on a baking sheet with foil.  Coat the balls with 2 tablespoons EVOO and bake for 18-20 minutes until brown and firm.
5. About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon.  Add salt and pepper and seasonings (I added red pepper, oregano, rosemary, etc) and heat through on medium-high heat to thicken sauce a bit.  
6. Pile the basil, lemon zest, 1/2 cup parsley, stock, the remaining grated or minced garlic clove and salt and pepper into food processor and blend.  Stream in about 1/4 cup EVOO until a thick paste forms.  
7. When ready to serve, fold the pesto into the thickened tomatoes.  Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmesan cheese.  You can also serve with noodles if you prefer. 

Recipe from: Rachael Ray with modifications.