Ingredients
- 12 Angel Bay Meatballs
- 1 tbsp oil
- ½ cup tomato chutney
- ¼ cup water
- 6 Kalamata olives, finely chopped
- 3 bocconcini balls, or 1 large ball of fresh mozzarella
- Fresh basil leaves, finely chopped
- Freshly ground black pepper
Method
Heat the oil in a large pan and add the meatballs until browned on all sides. Add the tomato chutney, water and the olives. Stir until the sauce is reduced and thick. Add some of the chopped basil, season and stir in to combine.
Slice the bocconcini balls into 4 slices. Spoon a meatball and a little of the sauce into small bowls or wooden boats and top with a slice of the cheese. Top with a little extra chopped basil and serve immediately
