Mozzarella stuffed meatballs
An easy mozzarella stuffed meatballs recipe that will make your mouth water.
Servings Prep Time
4people 20minutes
Cook Time
1hour
Servings Prep Time
4people 20minutes
Cook Time
1hour
Ingredients
Instructions
For the meatballs
  1. heat a frying pan over a medium heat, add 1tbsp of olive oil and fry half the chopped onion and the minced/crushed garlic until the onion turns soft and translucent. Set aside to cool in a large mixing bowl (you can start on the tomato sauce in the meantime, and start your oven heating up – 180C, gas mark 4)
  2. once cooled, add the mince beef, egg and dried oregano and season well with salt and pepper. Give it a good mix until the ingredients are well combined
  3. take a handful of the mixture and flatten it out against your palm. Add a cube of mozzarella to the centre and wrap the meat around it, forming a ball. Work the meatball back and forth between your hands, throwing it so the ball sticks together and is well-compacted. Place the completed meatball on an oiled tray
  4. repeat this with the remaining meat mixture, until you’ve used all the meat and about two-thirds to three-quarters of the cubed mozzarella. You should get around 12 meatballs, depending how large (or small) you make them. Set them aside until you’re ready to cook them
  5. when you’re ready to cook them, heat a frying pan over a medium heat and add the vegetable oil. Fry the meatballs in batches, to brown them off, then place them in a large casserole or lasagne dish
For the tomato sauce
  1. heat a saucepan over a medium heat, add 1 tbsp of olive oil and add the rest of the onion, the celery, the chopped garlic and bay leaves and fry until the onion is turning soft and translucent
  2. add the tinned tomatoes (and juice), tomato puree and lemon juice and season well with salt and pepper. Bring to the boil, then reduce the heat and simmer for around 30 minutes, until the tomatoes are cooked down and the sauce is thickening
Bringing the dish together
  1. heat your oven to 180C (gas mark 4)
  2. pour the tomato sauce over the meatballs so they’re well-covered. Add the remaining mozzarella cubes, dotting them around the dish. Give it a final grind or two of black pepper
  3. place the dish in the centre of your oven and cook for 20 – 30 minutes, until the meatballs are cooked-through and the mozzarella on the top is melted and beginning to brown. Test that the meatballs are cooked by sticking a knife through a large one at the centre – the meat should be brown all the way through and the mozzarella inside should be melted and oozing
  4. serve on a bed of pasta or courgetti (zoodles), garnished well with fresh basil and (optionally) a sprinkle of grated Parmesan