You’re onto a winner with these super simple meatballs with a mouthful of golden melted mozzarella hidden inside every bite. Lovingly created by Annabel Langbein.
What you need
400g beef mince
1 small onion, finely chopped
½ cup Perfect Italiano Parmesan, finely grated
2 tsp dried oregano
2 cloves crushed garlic
¾ tsp salt
ground black pepper
70g Perfect Italiano Mozzarella, chopped into 20 cubes
¼ cup tomato paste
2 x 400g cans chopped tomatoes
1 tsp sugar
1 tsp salt
2 Tbsp chipotle peppers in adobo sauce (optional)
Perfect Italiano Parmesan, grated
Spaghetti, rice or couscous
Here's how it's done
Preheat oven to 200°C fanbake.
In a large mixing bowl combine the meat with all other meatball ingredients except mozzarella until evenly incorporated. Form the mixture into 20 balls. Push a piece of cheese into each one and mould the mince around it to fully enclose.
Mix the sauce ingredients together in an ovenproof dish.
Place meatballs on top and bake until the meatballs are cooked (25 to 30 minutes).
For maximum melty effect serve hot on a bed of spaghetti, rice or couscous and top with fresh parmesan.
This dish reheats well. If you have any leftovers, heat then serve in a bun, bap or with pasta salad.