Ballekes with nduja, mozzarella and Provencal sauce

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Delicious ballekes filled with mozzarella in a tasteful Provencal sauce. Gluten -free and perfect to serve with creamy potato puree. Comfort food at its best!

Delicious ballekes filled with mozzarella in a tasteful Provencal sauce. Gluten -free and perfect to serve with creamy potato puree. Comfort food at its best!
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Ingredients

What do you need?

Quantity:

For the balls:
800 g beef
1 egg
2 tbsp almond flour
Pepper and salt
1 Bol mozzarella fior di latte
½ bunch of fresh basil, finely chopped
2 tbsp olive oil

For the Provencal sauce:
2 cloves of garlic, finely chopped
1 large onion, finely chopped
2 tbsp olive oil
1 yellow pepper, in cubes
1 red pepper, in cubes
1 green bell pepper, in cubes
1 zucchini, in cubes
1 aubergine, in cubes
1 tbsp tomato puree
1 tbsp fresh rosemary, twigs
1 TL dried oregano
2 cans of cherry tomatoes (at 400 g)
1 tbsp Balsamicocrème
Pepper and salt

For the potato puree:
Mashed potatoes:
300 ml extra full milk, warm
1 Bol mozzarella fior di latte, cubes (keep warm)

For the balls:
800 g beef
1 egg
2 tbsp almond flour
Pepper and salt
1 Bol mozzarella fior di latte
½ bunch of fresh basil, finely chopped
2 tbsp olive oil

For the Provencal sauce:
2 cloves of garlic, finely chopped
1 large onion, finely chopped
2 tbsp olive oil
1 yellow pepper, in cubes
1 red pepper, in cubes
1 green bell pepper, in cubes
1 zucchini, in cubes
1 aubergine, in cubes
1 tbsp tomato puree
1 tbsp fresh rosemary, twigs
1 TL dried oregano
2 cans of cherry tomatoes (at 400 g)
1 tbsp Balsamicocrème
Pepper and salt

For the potato puree:
Mashed potatoes:
300 ml extra full milk, warm
1 Bol mozzarella fior di latte, cubes (keep warm)
Preparation method

How do you make this?

Make balls: Mix the minced meat with the egg, almond flour, finely chopped basil, pepper and salt. Form balls the size of a golf ball. Make a hole in each ball, fill with a piece of mozzarella, close and roll back into a nice ball.

Bake balls: Heat 2 tbsp olive oil in a stew. Fry the balls until golden brown. Remove them from the pot and set aside.

Preparing sauce: Use the same pot that you used for the balls. Briefly fry the garlic, onion, rosemary and oregano. Add the tomato puree and bake for 1 minute so that the light caramelizes, so your sauce becomes a bit sweeter. Add the sliced ​​vegetables and stir well. Add the cans of cherry tomatoes and season with pepper, salt and balsamicocrème. Let the sauce simmer for 30 minutes with the lid on the pot.

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

Merging: when the sauce is ready, you can always taste to see if you still have to add them slightly to taste. Add the balls to the sauce and simmer for another 5 minutes so that they can completely cook.

Serve: Serve the balls with the Provencal sauce and creamy potato puree. Finish with a sprig of rosemary.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.