Mozzarella Stuffed Meatballs
Ingredients
- 600g minced beef
- 1 cup breadcrumbs
- 1/3 cup onion, chopped
- 1/4 cup parmesan cheese
- 1.5 tsp dried oregano
- 1.5 tsp dried thyme
- 1.5 tsp pepper
- 2 large eggs
- 1/2 cup milk
- 1/2 cup flat leaf parsley, chopped
- pinch of salt
- 150g mozzarella, chopped into 10 equal chunks
- parmesan, to taste
Preparation
Preheat the oven to 180 degrees ?. Combine all meatball ingredients, apart from the mozzarella and parmesan, in a large mixing bowl ?. Use (clean) hands for ease
Take a small handful of the mixture and roll into ball-shape ? . Use your thumb to push a hole into the meatball and squeeze in the mozzarella chunk, fully enclosing the meat around the cheese to form a tender meatball ?. Repeat this for the rest of the meat
Cook the meatballs in a pan over a low heat. You’ll most likely do only a few at a time. Make sure you continuously turn them so they cook on all sides. Remove from the heat once beginning to brown
For the sauce: 800g chopped tomatoes (2 cans), 2 cloves garlic, crushed, 1.5 tsp dried oregano, 1 tsp sugar, salt and pepper, to taste.
Add all the ingredients to a pan over a medium heat and simmer for approx. 10 minutes
Once the sauce and meatballs are ready, add both to a high-sided oven dish and place in the oven for approx. 10 mins or until the meatballs have browned and the sauce has thickened slightly. Remove and sprinkle with as much grated parmesan as desired ?. Put back in the oven for a further 5 minutes for the cheese to melt. Serve with spaghetti (and probably more cheese)