Mozzarella-sesame mince balls on spaghetti

Name: Mozzarella-sesame mince balls on spaghetti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 red peppers; 3 Garlic cloves; 9 TABLESPOONS + 1 tsp olive oil; 1 TABLESPOON flaked almonds; 1/2 Bread roll (from the previous day); 1 Onion; 400 g mixed minced meat; 1 Eggs (size M); 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Mini-Mozzarella balls; 2 TABLESPOONS hulled sesame seed; 5 Stem(s) Basil; 400 g Spaghetti; 1-2 TABLESPOONS grated parmesan cheese; 1 TEASPOON Balsamic vinegar; 7-10 Tbsp coarse pepper; 1 Freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 red peppers
3 Garlic cloves
9 TABLESPOONS + 1 tsp olive oil
1 TABLESPOON flaked almonds
1/2 Bread roll (from the previous day)
1 Onion
400 g mixed minced meat
1 Eggs (size M)
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Mini-Mozzarella balls
2 TABLESPOONS hulled sesame seed
5 Stem(s) Basil
400 g Spaghetti
1-2 TABLESPOONS grated parmesan cheese
1 TEASPOON Balsamic vinegar
7-10 Tbsp coarse pepper
1 Freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Halve, clean and wash the peppers. Wrap garlic cloves in aluminium foil. Put the garlic and bell peppers on a baking tray and sprinkle the peppers with 1 tbsp. oil. In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
2
manufacturer) bake for about 20 minutes until the skin of the peppers is dark brown. Heat 1 tsp. oil in a frying pan. Roast the almonds in it until light brown. Take out and drain on kitchen paper.
3
Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll. Knead minced meat, roll, egg, mustard and onion. Season with salt and pepper. Quarter mozzarella balls.
4
Form approx. 32 smaller meatballs from the mince mixture, placing 1/4 mozzarella ball in the middle of each and forming them into balls. Roll the finished balls in sesame seeds. Heat 3 tablespoons of oil in a large frying pan and fry the balls all around for 5-7 minutes at medium heat and keep warm.
5
Take the peppers out of the oven, put them in a freezer bag, seal it and let them cool down for about 15 minutes. Remove the garlic from the foil and press the soft cloves out of the skin. Wash basil, shake dry, pluck leaves from the stalks and cut into fine strips.
6
Peel the peppers. Prepare pasta in boiling salted water according to package instructions.
7
Cut half of the peppers into small cubes. Purée the remaining peppers, garlic, almonds and parmesan in a blender. Slowly mix in 5 tablespoons of oil, season with salt and pepper. Season to taste with vinegar.
8
If the pesto is too thick, dilute with a little water. Stir in diced paprika and basil. Drain the pasta, mix with the pesto and serve with the meatballs. Sprinkle with coarse pepper.