Roasted Tomatoes with Burrata and Meatballs is a gorgeous late-summer meal or appetizer made in under 30 minutes.
This post has been sponsored by CarandoⓇ. All thoughts and opinions are my own.
As the bridge between summer and fall, September is probably my favorite month to cook. There is still plenty of fresh summer produce to enjoy (I see you tomatoes and zucchini!), but I also start getting excited about adding dishes like Maple Roasted Sweet Potatoes to our menu.
Plus, September feels like the official start of comfort food season, perhaps the best season of all. This is the month I find my thoughts turning towards heartier Italian-style fare–soups, pastas, and sheet pan meals like these Roasted Tomatoes with Burrata and Meatballs.
Roasting tomatoes is one of my favorite ways to start any meal. Cherry tomatoes get sweeter and richer after a turn in the oven. They also make a great base for any number of meals.
Toss them with pasta? Yep.
Top them with goat cheese? Oh yeah.
Spread them on crostini? You betcha!
It just so happens roasted tomatoes also make the perfect base for the star of this recipe: Carando Abruzzese Fresh Italian Style Meatballs.
This year, I decided to combine the last of the season’s tomatoes with Carando Abruzzese Fresh Italian Style Meatballs, burrata, and crostini for a cheesy, comforting meal that feels like the happiest marriage between summer and fall.
Thanks to a tasty shortcut and some multitasking, this entire meal is made in under 30 minutes. The short cut involves a new favorite of mine: Carando Abruzzese Fresh Italian Style Meatballs.
Thanks to a special blend of Italian herbs and spices, parsley, and Parmesan cheese, these meatballs take the hassle out of weeknight dinners and cut my prep time to virtually nothing.
Now for the multitasking: Every component of this recipe bakes together on two sheet pans in the oven. It just so happens that buttery crisp crostini, tomatoes, and meatballs all roast in about the same amount of time. Don’t you just love when that happens??
Here’s how you make this simple late-summer meal happen:
- Toss the tomatoes (I like to use a blend of red and yellow cherry tomatoes) with salt, pepper, olive oil, and a few pinches of sugar. You don’t even really have to measure here, just make sure they get a good coating!
- Spread the tomatoes out on a foil-lined baking sheet then nestle in the Carando Abruzzese Fresh Italian Style Meatballs.
- Slice up a loaf of fresh Italian or French bread. Stir together melted butter and olive oil, then brush both sides of the bread with the oil. Place the bread slices on a second baking sheet.
- Roast away! Both the bread and the meatballs benefit from a turn midway through roasting, but everything should be done in about 20 minutes.
I like to pile the warm tomatoes and meatballs on a plate with the crostini on the side, then top it with big dollops of fresh burrata cheese.
If you haven’t had burrata before, you’re in for a treat! This ball-shaped cheese has a creamy, rich filling surrounded by a layer of mild, string mozzarella. If that sounds strange, you’ll just have to trust me on this one–burrata is the bomb especially when it’s combined with sweet roasted tomatoes and the rich savory taste of Carando Abruzzese Fresh Italian Style Meatballs!
The final touch to this easy recipe is a drizzle of balsamic reduction and a sprinkling of fresh basil, which (hopefully) is still cheap and or/growing in your backyard in September.
Such simple ingredients make a really stellar dinner that’s quick enough for a weeknight, but elegant enough for a dinner party. Our little family of three enjoyed this on a random Tuesday night, but next time, I’ll definitely be inviting some neighbors or friends to join us for this meal! There’s just something about a big platter of meat, cheese, roasted tomatoes, and crostini that says gathering food. It makes everyone want to pull up a chair and dive in!
- 1 package Carando Abruzzese Fresh Italian Style Meatballs
- 4 cups cherry tomatoes, halved
- 2 Tablespoons olive oil
- Kosher salt and pepper
- 2 pinches sugar
- 1/2 loaf Italian or French bread, sliced
- 2 Tablespoons butter, melted
- 2 Tablespoons olive oil
- 8 ounces burrata
- Fresh basil, torn
- Balsamic reduction, for serving
- Preheat the oven to 425 degrees. Line two baking sheets with foil.
- Toss the tomatoes with the olive, salt, pepper, and sugar. Spread on one of the baking sheets. Nestle the Carando Abruzzese Fresh Italian Style Meatballs in the tomato mixture.
- Stir together the melted butter and olive oil. Brush on both sides of the bread, then spread the bread slices in a single layer on the second sheet pan.
- Place both sheet pans in the oven and set the timer for 8 minutes. After 8 minutes, take both pans out and flip the meatballs and the slices of bread. Place back in the oven for another 8-12 minutes, or until bread is crispy and golden and meatballs are heated through.
- To serve, pile the meatballs and tomatoes on a plate. Slice the burrata and place dollops of the cheese throughout the meatball mixture. Top with fresh torn basil, drizzle with balsamic vinegar, and serve with the crostini.
Amount Per Serving: Calories: 0