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Mozzarella Meatballs

2017-09-29

Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

Ingredients

  • 11⁄2 slices white bread, crust removed
  • 60ml milk
  • 250g beef mince
  • 250g pork mince
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 egg
  • 50g Parmesan cheese, grated
  • 1 tsp each of dried basil and oregano
  • 3 tbsps fresh parsley, finely chopped
  • 1 tsp beef stock powder
  • salt and pepper, to taste
  • Tomato Sauce:
  • 2 tbsps olive oil, divided
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 700g tomato purée
  • 60ml water
  • 2 tbsps tomato paste
  • 2 tsps each of dried basil and oregano
  • 1 tsp red chilli flakes
  • salt and pepper, to taste
  • 200g mozzarella cheese, grated
  • fresh parsley, chopped to garnish

Method

Step 1

Preheat oven 220°C.

Step 2

Tear bread into small pieces and combine with the milk in a large bowl. Press the bread down into the milk to fully submerse and soak into the bread. Combine all of the meatball ingredients in the bowl with the soaked bread, and mix well with your hands. Roll about two tablespoons worth into one meatball and form into a ball. Repeat with remaining meatball mix.

Step 3

Heat one tablespoon of olive oil in a large non stick pan over medium high heat. Brown the meatballs on all sides until golden. Transfer to a warm plate.

Step 4

Heat the remaining tablespoon of olive oil in the pan. Fry the onion until transparent, while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant. Stir through the purée, water, tomato paste, herbs, chilli flakes, salt and pepper. Mix together well with a wooden spoon; bring to a simmer. Reduce heat down to low.

Step 5

Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate. Allow the meatballs to cook for a further 20 minutes, covered and still on low heat, while turning and stirring the sauce occasionally, until meatballs are cooked through. Top with the mozzarella cheese; transfer to the oven and bake until the cheese has melted and is bubbling. Garnish with the freshly chopped parsley and serve over pasta or with toasted ciabatta.

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