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Melting-middle meatballs
- Janine Ratcliffe
Published: May 5, 2016 at 3:26 PM
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Serves 4
Easy
Total time: 1 hr
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Mozzarella melts out of these beef and pork meatballs, served on rigatoni to soak up the cheesy tomato sauce
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Try these melting-middle meatballs, then check out more meatball recipes, such as our baked Italian meatballs, slow cooker meatballs and vegetarian meatballs.
Ingredients
Nutrition
-
250g beef mince
-
250g pork mince
-
1 onion
grated
-
2 tsp fennel seeds
crushed
-
a handful of leaves flat-leaf parsley
chopped
-
50g soft breadcrumbs
-
1 egg
beaten
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200g mozzarella
cut into 1cm cubes
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2 cloves garlic
sliced
-
olive oil
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2 x 400g tins tinned cherry tomatoes
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a pinch chilli flakes
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a small bunch basil
chopped
-
to serve cooked rigatoni or short or pasta
Nutrition: per serving
- kcal557
- fat36.5g
- saturates15g
- carbs16.3g
- sugars9.9g
- fibre3g
- protein39.4g
- salt0.9g
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Method
-
step 1
Put both the mince, onion, fennel, parsley, breadcrumbs and egg into a large bowl. Season really well and mix well with clean hands. Divide into 30 rough meatballs.
-
step 2
Poke a cube of mozzarella into the centre of each meatball and shape the mix around it so it’s completely buried. Leave them to sit while you make the sauce.
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step 3
Fry the garlic in 2 tbsp oil for 3 minutes. Add the tomatoes, chilli flakes and simmer for 20 minutes until the sauce is thickened. Season.
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step 4
Heat another tbsp oil in a clean frying pan and fry the meatballs until they’re browned all over. Do this in batches and scoop out onto a plate when they’re brown.
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step 5
Stir the meatballs and basil into the sauce and cook for 10-15 minutes, until the meatballs are cooked through. Serve with rigatoni.
Try one of our other meatball recipes
Authors
Janine RatcliffeFood director
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