THE DAIRY KITCHEN
Mozzarella Meatballs
By THE DAIRY KITCHEN
Serves
4
Difficulty
Medium
Preparation
25 MINS
Cooking
30 MINS
This dish is a favourite in the test kitchen. These delicious Italian meatballs have a cheesy surprise in the centre.
Ingredients
1 carrot, peeled and roughly chopped1/2 zucchini, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, roughly chopped
1 1/2 tablespoons olive oil
1 x 700ml bottle tomato passata* or crushed tomatoes
1/2 cup beef stock or water
500g minced beef
1 cup fresh breadcrumbs
1/4 cup flat leaf parsley, chopped
1 egg, lightly beaten
salt and freshly ground black pepper, to taste
200g mozzarella cheese, cut into 2cm cubes
shaved parmesan cheese, for serving
Handy Tips
* Tomato passata is also known as Sugo or Italian style cooking sauce
Try adding a little red or white wine to the sauce for extra richness.
Method
- Blend vegetables and garlic in a food processor. Heat oil in a heavy based casserole dish and add three quarters of the chopped vegetables. Cook over low heat for 2 minutes until softened. Stir in passata and stock, simmer for 10 minutes.
- Combine remaining vegetable mixture with mince, breadcrumbs, parsley, egg and seasonings. Knead thoroughly with your hands for 2-3 minutes or until the mixture is very sticky. Shape the mixture into golf ball sized balls and stuff each with one cube of mozzarella ensuring that the cheese is fully enclosed.
- Place the meatballs into the simmering sauce, cover and bake at 180°C for 20 minutes. Turn the meatballs and return to the oven uncovered for a further 15 minutes.
- To serve, sprinkle meatballs with parmesan and accompany with seasonal vegetables, rice or pasta.
