food
Cheesy Middle Meatballs
Meatballs have never been quite this indulgent
food
Cheesy Middle Meatballs
Meatballs have never been quite this indulgent
Supplies
- Olive oil
- 1 red onion, finely chopped
- 1 red pepper, finely chopped
- 3 garlic cloved, crushed
- 300 grams mushrooms, quartered
- 3 tablespoons mixed herbs
- Splodge of tomato puree
- 2 tins chopped tomatoes
- 1 glass red wine
- Splashes of Wocestershire sauce and balsamic vinegar
- 1 chicken stock cube
- For the meatballs:
- 1 kilogram lean minced beef
- 1 pack mini mozzarella balls
- 1 egg
- 3 tablespoons breadcrumbs
- Salt and pepper
Steps
- Sweat off the onion, pepper and garlic in the oil until soft. Add the mushrooms and herbs and cook for a couple more minutes.
- Add everything else including the crumbled stock cube and leave to bubble for as long as you can (1-2 hours is best).
- For the meatballs, squidge together the mince, breadcrumbs, egg and seasoning. Push a blob flat in your palm and stick a mozzarella ball in the middle. Close the mince around it making sure there are no gaps.
- Cook in the sauce for 10 minutes and serve with spaghetti or rice!