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Cheese Stuffed Meatballs

Cheese Stuffed Meatballs

Serves:

6

Preparation Time:

20 Minutes

Cooking Time:

1 hour if simmering in sauce; 10 minutes if frying

Ingredients

For the meatballs
750 g pork mince
250 g premium beef mince
4 eggs
1 cup grated parmesan
1 large garlic clove, crushed
1 ½ cups fresh breadcrumbs
Salt and freshly ground black pepper
200 g mozzarella cheese, cut into 1 cm cubes
Vegetable oil, for frying
Spaghetti, for serving

For the sauce
1 tablespoon olive oil
2 cloves garlic, Ànely chopped
2 brown onions, Ànely chopped
2 x 600 ml jars tomato passata
½ teaspoon dried ground oregano
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons sugar
2 teaspoons red wine vinegar

Method

  1. Combine all the meatball ingredients except the mozzarella in a large bowl, and use your hands to mix thoroughly. Using damp hands, roll into meatballs about the size of a golf ball, keeping the size uniform. Press a cube of mozzarella into the meatball and make sure it is completely covered with the mince mixture. Place on a plate and refrigerate for at least 30 minutes before cooking.
  2. To make the sauce, heat the oil in a large chef pan over medium-low heat. Add the garlic and onion and sauté gently until the onion becomes transparent. Be careful not to brown it. Stir in the passata, oregano, salt, pepper, sugar and vinegar. Simmer the sauce for 5 minutes or until it thickens slightly. Taste, and add more salt, sugar or vinegar as required.
  3. Drop the chilled meatballs into the sauce and simmer for 1 hour.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette, RRP: $39.99

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