Tuesday, June 24, 2014

Mozzarella Stuffed Meatballs

Is there anything that cannot be improved by stuffing it with cheese?

Take the humble grilled chicken breast. It's pretty good on it's own but when you stuff it with cheesey goodness it becomes super awesome.

The same can be said for mushroom cups, sweet peppers, jacket potatoes and of course, pizza crust.

And need I even mention the fact that any week night meal can instantly be made appealing by the addition of the words 'cheese filled'.......

In case you haven't noticed Mr B and I are big fans of the whole cheese filled thing having previously made Ricotta MeatballsFeta Stuffed MeatballsItalian Mozzarella Stuffed Arancini and Caramelised Onion Risotto Cakes (stuffed with mozzarella of course) so it was only a matter of times before we made that natural progression to Mozzarella Stuffed Meatballs!

These meatballs are so easy to throw together, plus they are oven baked which means you can spend more time relaxing and less time standing over a hot fry pan and isn't that what we all want? Oh and melty mozzarella filling in our meatballs.....we want that to.

Mozzarella Stuffed Meatballs - Serves 4 

2 tablespoons extra virgin olive oil
500g beef mince
1 large egg
1/4 cup bread crumbs
2 tablespoons minced garlic
1 tspn crushed basil
Salt and Pepper
250g mozzarella cut into 1cm cubes
500g pasta sauce (we used Dolmio Tomato, Onion and Roast Garlic)
250g spaghetti

Preheat oven to 180C.

Place beef, egg, bread crumbs, garlic and basil in a bowl. Season with salt and pepper and mix to combine.

Use your hands to roll tbspns of the mince mixture into balls. Press a mozzarella cube into the centre of each meatball and ensure it is well covered so it doesn't leak out during cooking. Place the meatballs on a plate in the fridge for 30 mins.

Pour the pasta sauce into an oven proof dish. Place the meatballs in the sauce and gently toss so that they are coated. Bake for 30 to 35 minutes until cooked through.

Cook the spaghetti in a pot of salted boiling water for 7-10 mins or until al dente.

To serve divide the spaghetti between four bowls and top with the meatballs and sauce.


Mrs B xx

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