15/06/2018

Surprise Mozzarella Meatballs

My mate Mandy's aunty is the original source of this recipe that I have tweaked a bit over the years, so thanks to her! I love how a recipe shared becomes a recipe loved. This has definitely become a firm family favourite and my grown-up kids still love it. Make double so you can make Italian meatball subs for lunch.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

200g block mozzarella or cheddar cheese
500g pork and veal mince
1 small onion, grated
1 small carrot, peeled and grated
1 cup fresh breadcrumbs
1 egg
2 tablespoons chopped continental parsley
sea salt and pepper, to taste
750ml tomato passata
1 cup red wine
2 tablespoons extra virgin olive oil
continental parsley leaves, for garnish

Method

Cut cheese in 12 cubes. Combine mince, onion, carrot, breadcrumbs, egg, parsley, 1 teaspoon salt and 1/2 teaspoon pepper together until well combined. Form mixture into twelve meatballs, inserting a cube of cheese into the centre of each.
Simmer tomato passata, wine and oil together in a large pot and season to taste. Add meatballs and simmer covered for 15-20 minutes until cooked through.
Sprinkle with pepper and extra parsley and serve with crusty bread, pasta, mash or rice.
VARIATION Stuffed green olives can be used in place of the cheese for a non-dairy ‘surprise’ centre.

Tips

TIPS Be sure to use a good quality natural Italian-style passata with no additives for a really authentic flavour.
STYLING Serve a few meatballs on a pool of sauce in a pasta bowl with shavings of parmesan cheese and parsley on top.
DRINK MATCH Sangiovese or Italian pilsner.

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