These juicy, mozzarella stuffed meatballs in a rich tomato sauce are guaranteed to make your mouth water, and they’re so easy you can make them for a mid-week meal too.
The recipe is simple and uses only a few key ingredients – beef mince, mozzarella cheese, a couple of onions, garlic, herbs, a little lemon juice, tomato purée and tinned tomatoes.
Serve with your preferred pasta (spaghetti is traditional for meatballs but I tend to go for penne or fusilli with most pasta dishes, probably just because they’re easier to eat!) or courgetti (zoodles). We used-up our two last courgettes making courgetti for this last night, and now I don’t know when I’ll be able to get any more (#courgettecrisis)!
To get the best, melting-middle mozzarella stuffed meatballs, finish the dish off in the oven in a lasagne dish or large casserole dish (this is explained below).
My recipe uses more mozzarella than you can comfortably stuff into the amount of meat that I use, so about a quarter to a third of the mozzarella is dotted around the sauce, which is then baked until melting and turning brown. Delicious.
Top tip: after browning off the meatballs, you’ll have a bit of caramelised onion and beef in the bottom of the frying pan. Scoop this out (leaving behind as much of the oil as you can) and add it to the tomato sauce to add a little extra flavour to the finished dish.