These mozzarella-stuffed meatballs have a surprise cheese centre. Serve with your favourite pasta for a great family dinner made.
Mozzarella Meatballs
Ingredients
150 g Perfect Italiano™ Mozzarella Cheese, Block
500 g beef mince
1 egg yolk
⅓ cup (35 g) dried packaged breadcrumbs
2 garlic cloves, crushed
1 tsp. dried Italian herbs
Salt and pepper, to taste
Method
Cut 20 x 1½ cm cubes from the Mozzarella block. Reserve remaining Mozzarella for another use
To make meatballs, combine all ingredients except Mozzarella in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mixture to form 20 meatballs
Press one cube of Mozzarella into the centre of each ball, then roll to enclose cheese and reshape into balls. Refrigerate until required
Pasta Sauce
Ingredients
1 packet (375 g) dried spaghetti
2 tbsp. olive oil
1 (200 g) large brown onion, finely chopped
2 tbsp. tomato paste
700 ml tomato passata sauce
⅓ cup (40 g) Perfect Italiano™ Extra Sharp Parmesan, Grated
Fresh basil leaves, to serve
Method
Cook pasta in a large saucepan of boiling, salted water for about 9 - 10 minutes, or until tender. Drain, reserving ¾ cup of the cooking water
Meanwhile, heat half the oil in a large, deep non-stick frying pan over a medium-high heat. Add meatballs. Cook, turning occasionally, for about 4 minutes, or until browned all over. Remove from pan
Add onion and remaining oil to pan. Cook, stirring over a medium heat for 3 minutes, or until soft. Stir in paste. Add passata and reserved cooking water. Return meatballs. Bring to the boil. Simmer for about 10 minutes, or until sauce is thickened slightly and meatballs are cooked through. Remove from heat
Serve meatballs and sauce over spaghetti. Sprinkle with grated Parmesan and garnish with basil leaves
Tips & Hints
Replace spaghetti with fettuccine or linguine.
Try adding 1 tsp. dried chilli flakes to sauce for a spicy kick
