Mozzarella-Stuffed Meatballs
Mozzarella-Stuffed Meatballs
(serves 4)
1.5 pounds mixed beef, pork and lamb (or veal, or just one meat)
1 egg
1/4 cup breadcrumbs
1/4 cup milk
large tbsp Italian seasoning
large tsp garlic salt
8 leaves basil, chopped
1 large ball mozzarella
3 tbsps olive oil
4 cloves garlic, minced
1 white onion, minced
1 large plus 1 small can whole tomatoes, squeezed
salt and pepper to taste
grated parmesan to garnish
spaghetti
Get the meat to not-freezing-cold temp. Mix the egg, milk, breadcrumbs, seasonings and basil in a large bowl. Add meat and mix thoroughly. Form into hollows in the palm of your hand, adding a dollop of mozzarella to each and forming meat around it. Tuck it in where necessary, rolling as best you can to keep mozzarella inside, forming about 10 balls.
Heat olive oil in heavy skillet. Fry meatballs gently on one side till brown, then using a combination of spatula and tongs, turn them each over to cook on the other side till brown. Transfer to a plate and cover to keep warm.
Fry garlic and onion in remaining oil, scraping up bits. Pour in tomatoes, squeezing as you go. Season to taste, and cook for about half an hour, stirring. Then gently add meatballs to the sauce. Turn heat down LOW LOW LOW and simmer for an hour or so, longer if you can, stirring a few times.
Garnish with cheese and serve with spaghetti.
This is a fabulous recipe and my daughter absolutely loves it too! Shame that veal is so expensive in this country because although it’s still tasty when made with beef mince, the veal is what makes it so special and delicious.
About to do this again tonight for daughter’s godfather and friends visiting for kitchen supper!
I am so glad to hear this, Ali! Coincidentally I just got the ingredients for these to make for a luncheon, and sadly there was no veal. I will substitute lamb, but you’re right, it’s the veal that makes it special!
Ok — I gave the kitchen supper last night and now BOth my guests have demanded a link to the recipe. I had hoped to have some meatballs left over for kiddies suppers but everyone kept having second and third helpings!
Incidentally,I have a lazy cook alternative to adding the seared meatballs to the sauce on the hob and having to watch while they cook on low. After braising meatballs and then preparing tom sauce in the skillet, I then add the tom sauce to the browned meatballs in a low sided lasagne type over proof dish (having pre-heated the oven) I then finish the meatballz off in the oven which means they dry out less and can be kept warm for later arriving guests! Plus as they don’t burn (as they might on the hob) so you can relax more and talk to guests ect! Have done this twice now and seems to work well Ali xx
So great, Ali! I did the exact same thing this morning for the Lost Property volunteers luncheon. Perfect! So glad your guests enjoyed them. A last minute addition: a few tablespoons of homemade pesto to the meatball mix. Gorgeous.