-
1
Preheat oven to 400 degrees F.
-
2
Quarter baby potatoes and cover with cold water.
-
3
Bring to a boil then salt water and cook until tender, about 12 minutes.
-
4
While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl.
-
5
Remove 12 pieces of bite sized mozzarella from the water and set on work surface.
-
6
Remove sausages from casings, if bulk not available, and place in a bowl.
-
7
Combine the meat into a single mound then score it into 4 sections.
-
8
Each section will yield 3 large sausage meatballs.
-
9
To form each ball, take a handful of meat and wrap it around a piece of mozzarella.
-
10
Roll 12 balls.
-
11
Wash up.
-
12
Coat balls with a drizzle of olive oil.
-
13
Bake 18 to 20 minutes until cooked through and evenly browned.
-
14
While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet.
-
15
Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.
-
16
While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper.
-
17
Heat over medium heat then simmer to reduce about 8 to 10 minutes.
-
18
When the potatoes are tender, drain and return to the hot pot to dry them out a little.
-
19
Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
-
20
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
-
21
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.
