If you are fancy something extra cheesy, we would definitely recommend these meatballs.
Ingredients:
2 onions, diced
2 tbsp extra virgin olive oil
5 cloves garlic, crushed
3 bay leaves
400g chopped tomatoes
250g passata
2 tbsp tomato purée
1 tbsp red wine
500g pack beef mince
1 tbsp fennel seeds
1 tbsp dried oregano
1 egg
150g mozzarella
fresh oregano (optional)
Method: Number of Servings 4 / Prep Time 25 Minutes – Cook Time 1 Hour
1. Put the onions and the olive oil in a large frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl
2. Add the bay leaves, tomatoes, passata, purée and red wine to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened
3. Cut the mozzarella into small cubes. When the reserved onions have cooled, add the beef mince, fennel seeds, oregano and egg. Mix everything with your hands well, then shape into 20 meatballs, placing a cube of mozzarella in each (ensuring the mozzarella is completely covered). Heat 1 tbsp olive oil in a non-stick frying pan and brown the meatballs in batches (until the meatballs are cooked through)
4. Combine the meatballs with the tomato sauce and add fresh oregano (if using)
5. Serve when hot
Nutritional Information Per Serving:
