What’s Cooking in Gail’s Kitchen? Timeless Classics: Burrata Meatballs! Time is of the essence. You can either make your own homemade meatballs, or you can bypass one step and use a store bought variety like I did. I put my energy into the homemade marinara sauce simply because the results are between night and day, in my opinion. If you choose to use your favorite pasta sauce, be my guest. The focus today is actually on that incredible Burrata cheese! I think I could drown in a bathtub of Burrata and happily eat my way out of it. Don’t judge me.
1 pound Italian sausage-style meatballs, precooked
2 cups San Marzano crushed tomatoes*
1/2 teaspoon basil
1/8 teaspoon marjoram
1/4 teaspoon oregano
1/8 teaspoon garlic powder
7 ounces mushrooms, sliced and drained
6 ounces Burrata cheese, chunks
Preheat oven to 350°. In a large skillet over medium-low heat, combine crushed tomatoes, basil, marjoram, oregano, garlic powder, and mushrooms. Simmer until sauce thickens. Add meatballs. Spoon marinara sauce generously over meatballs. Transfer portions to individual serving casseroles. Randomly place Burrata cheese between meatballs. Bake 10-15 minutes until cheese is melted and bubbly. Serve Burrata Meatballs with garlic bread or spoon over pasta.
* I receive no recompense for the suggestion of San Marzano Certified Italian Tomatoes.