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


  • 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
  • 200g mozzarella, cut into 1cm cubes
  • 2 cloves garlic, sliced
  • olive oil
  • 2 x 400g tins tinned cherry tomatoes
  • a pinch chilli flakes
  • a small bunch basil, chopped
  • to serve cooked rigatoni or short or pasta


  • 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


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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