Mozzarella Stuffed Meatballs

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I love comforting and warming food and for me meatballs is one of those recipes. I like to try making different types of meatballs and experiment with flavours and my latest experiment was to make mozzarella stuffed meatballs.

They were very simple to make and a tasty treat, perfect for the change in weather we are having recently. This recipes makes enough for two for dinner with some leftovers for the hubby’s lunch the next day!

For the meatballs:

  • 250g lean steak mince
  • 1 tbsp chopped rosemary
  • mozzarella pearls
  • 1 egg, beaten

For the sauce:

  • 400g tin plum tomates
  • 1 onion, diced
  • 1 garlic clove, crushed
  • Pinch of chilli flakes, optional
  1. To make the meatballs add the mince, rosemary and egg to a large bowl along with seasoning and mix together by hand. To make the meatballs take some mixture and shape into a round disc, take a mozzarella pearl, place in the middle of the disc and then shape the meat around the mozzarella to make a meatball shape and enclosing the mozzarella completely. Repeat this step as many times until the mixture is used up. Place the meatballs on a tray and refrigerate until needed.
  2. I like to make my meatballs in the airfryer and then add to the sauce, if you are doing this you may need to cook them in batches. If you are using a pan simply heat a pan over a medium heat and cook the meatballs until the outside is coloured, try not to shake the pan too much to avoid the meatballs breaking up. Once cooked on the outside remove from the pan and set aside while you make the sauce.
  3. To make the sauce use the same pan as you cooked the meatballs in and sweat the onion and garlic down. If you cooked the meatballs in an airfryer add some oil to the pan first, heat and then sweat the onion and garlic. Cook until golden in colour and then add the tin of plum tomatoes and chilli flakes. Season to taste and then add the meatballs back to the pan so they cook in the sauce. Leave the sauce and meatballs cooking over a gentle heat for about 20-30 minutes until the sauce has thickened and is bubbling. Serve with spaghetti or linguine.

 

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