Mozzarella-stuffed meatballs
Divide the pasta between four plates and top with the meatballs, then spoon over the tomato sauce. Serve hot, sprinkled with parmesan
MAKES 16 MEATBALLS
SERVES 4
PREP 15 MINUTES
COOK 30 MINUTES
500g minced beef
60g dried breadcrumbs
1 egg, beaten
2 tsp dried oregano
1 tsp chopped garlic, frozen or fresh
1 tbsp worcestershire sauce
210g tub mozzarella pearls
1 large jar tomato sauce
300g pasta of your choice
grated parmesan cheese
- Preheat the oven to 180C/ 160C fan/gas 4 and line a large baking tray with foil.
- Put the minced beef, breadcrumbs, egg, oregano, garlic and worcestershire sauce in a large bowl then mix together with your hands until well combined.
- To form the meatballs, divide the meat mixture into four equal-sized portions, then divide each portion into four again. Using your hands, gently flatten each piece of meat and place a mozzarella pearl in the centre, then form the meatball around the mozzarella, rolling in the palms of your hands to create a ball shape.
- Place the meatballs on the baking tray, transfer to the oven and cook for 15 minutes, until golden and cooked all the way through.
TO COOK Heat the tomato sauce in a pan until bubbling. At the same time, cook the pasta in a separate pan according to the packet instructions. Divide the pasta between four plates and top with the meatballs, then spoon over the tomato sauce. Serve hot, sprinkled with parmesan.
TO FREEZE Set the cooked meatballs aside until cooled, then transfer to a labelled freezer bag along with the sauce. Freeze flat for up to three months.
TO COOK FROM FROZEN Defrost fully in the fridge. Put the defrosted meatballs and sauce in a large pan over a medium-high heat and leave to cook for about 15 minutes, until the sauce is bubbling and the meatballs are piping hot all the way through. Serve as described above.