Melting-Middle Meatballs Recipe

Melting-middle meatballs

  • serves 4
  • Easy

Mozzarella melts out of these beef and pork meatballs, served on rigatoni to soak up the cheesy tomato sauce


Try these melting-middle meatballs, then check out more meatball recipes, such as our baked Italian meatballs and vegetarian meatballs.



  • beef mince 250g
  • pork mince 250g
  • onion 1, grated
  • fennel seeds 2 tsp, crushed
  • flat-leaf parsley a handful of leaves, chopped
  • soft breadcrumbs 50g
  • egg 1, beaten
  • mozzarella 200g, cut into 1cm cubes
  • garlic 2 cloves, sliced
  • olive oil
  • tinned cherry tomatoes 2 x 400g tins
  • chilli flakes a pinch
  • basil a small bunch, chopped
  • cooked rigatoni or short or pasta to serve


  • 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.

  • 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.

  • 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.

  • 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

Sausage Meatball Pasta Recipe with Broccoli

Nutritional Information

  • Kcals 557
  • Fat 36.5g
  • Saturates 15g
  • Carbs 16.3g
  • Sugars 9.9g
  • Fibre 3g
  • Protein 39.4g
  • Salt 0.9g