1 tbsp olive oil, plus extra for brushing the dough
4 cloves garlic, minced
1 tbsp parsley, finely chopped
Mix together the flour and salt then mix in the yeast, add the olive oil, then enough water to bring it together into a soft dough. Knead by hand until smooth and silky, or in a stand mixer for 10 minutes. Put the dough in a clean bowl, cover with cling film, and let it rise for 1.5 hours or until it’s doubled in size.
In a large mixing bowl, mix together the beef, onion, garlic, herbs, beaten egg, salt and pepper. Mix well with your hands. Divide into 16 and take one piece in your hand: shape roughly into a ball then push a piece of mozzarella inside. Shape into a firm ball, with the cheese completely sealed in. Repeat with the rest and put to one side.
Heat 1 tablespoon of oil in a large frying pan. Cook the meatballs, turning to help them brown all over, then leave to one side to cool.
When the dough is ready, knock it back and divide into 16 evenly sized pieces. Take a piece of dough and push a meatball inside it, then seal the dough around it and shape into a ball. Repeat with the rest.
Brush a large skillet with olive oil. Place the doughballs in the skillet, with the seal facing downwards. Cover gently with clingfilm and leave to rise for 30 minutes or until doubled in size.
Preheat the oven to 200C fan. Remove the clingfilm and liberally brush the dough with olive oil. Bake for 25 minutes until the dough is well risen and brown.
While the dough is baking, put the butter and garlic in a small saucepan and gently heat through. Once all of the butter has melted, switch off the heat and stir in the parsley. Brush the garlic butter all over the doughballs when you take them out of the oven.
Serve immediately, with extra garlic butter on the side for dipping.