Cheesey Stuffed Meatballs
This recipe is my meatball recipe with a twist, and the best twist at that! They are stuffed with cheese!!!
This is my classic meatball recipe, except you make them a little bit bigger than usual and you poke a hole in them and place a piece of mozzarella in it!
When you cook them, the cheese inside melts so when you cut into it, it oozes out into the sauce.
Have I convinced you to try them yet?!
Whilst you cook them, they might burst open but thats ok! They will still be nice and melty inside.
Serve with your favourite pasta - mine is spaghetti and enjoy!
If you try them, let me know below!
Prep Time: 30min
Cooking Time: 1-2 hrs
Serves: 4
Ingredients:
Meatballs:
500g pork and veal mince (sub beef)
1/2 bunch parsley
About 20 basil leaves
1/2 cup bread crumbs
1/4 cup milk
1 onion, grated
1/2 cup parmesan
1 TBS chicken stock powder
1 TSP dried oregano
Salt and pepper
Mozzarella ball, cut into 1cm cubes
Sauce:
Olive oil
4 garlic cloves
1 onion chopped fine
dried Italian herbs
Chilli flakes (optional)
1/2 cup white wine (optional)
2 bottle of passata
1 TBS brown sugar
1 TBS tomato paste
Salt and pepper to taste
Fresh basil
Method:
Add the milk to the breadcrumbs, stir and set aside
Grate your onion using a box grater, then using a clean chux or 3 paper towels drain out all the liquid from the onion
Chop your parsley and basil until fine
Put all ingredients for the meatballs in a large bowl and mix until combined
Meanwhile start the sauce, heat a large pot over a medium heat and add olive oil
Fry the onion, garlic and italian herbs and chilli for about 5 mins
Add the white wine and simmer until reduced
Pour in the passata, tomato paste, brown sugar and salt and pepper to taste
Bring to a summer
Roll meatballs - they should be about 2 tablespoon in size
Poke a hole in the middle, and then squish the mozzarella in there. Cover with more meatball mix
Once the sauce is bubbling, add in the meatballs and carefully stir so they are covered
Cook on a low heat for minimum 1 hour, but the longer you cook them the better!
Serve with pasta and lots of parmesan and enjoy!
