To prepare the pasta timbale, the first thing to do is prepare the meatballs: place ground meat, parmesan, breadcrumbs, salt and pepper in a bowl and mix.
You should obtain a malleable mixture (if it seems too firm you can add 1 tablespoon of milk or water to help): use it to form small meatballs.
Remove the casing from the sausage and grain it, then brown it in a large non-stick pan or saucepan, together with oil and chopped onion, finally add the meatballs.
After a few minutes, when the meatballs start to change colour, add the puree, season with a little salt, cover with a lid and leave to simmer on a low heat for at least 30-35 minutes, then add the peas and leave to flavor only for a few minutes before seasoning with salt and pepper and turning off.
Set aside a few meatballs for the final decoration.
Complete with breadcrumbs, flakes of butter and a drizzle of oil and cook for about 40 minutes in a preheated fan oven at 180°C.
Wash the cherry tomatoes and cut them in half or into 4 parts.
Unmold the timbale and decorate it with cherry tomatoes, meatballs and fresh basil.
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