Meatball bruschetta with torn burrata

Step by Step

Step 1

Heat the oil in a large lidded pan; cook the soffrito and fennel seeds for 10 minutes until the veg is soft throughout. Pour in the wine, simmer for 2 minutes, then add the tomatoes and ½ a can of water. Using a stick or upright blender, whizz until smooth. Stir in the chillies, then bring to a simmer. Add the meatballs, partially cover and simmer gently for 20-30 minutes, stirring halfway, until the meatballs are cooked through with no pink bits in the middle. Season.

Step 2

Toast the bread and put on the serving plates. Spoon over the meatballs and sauce, then tear the burrata over the top. Scatter with basil leaves and a good grinding of black pepper, then serve at once.