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!