Our recipes are created by award-winning chefs and nutritionists.
Take your homemade meatballs to a whole new level by loading them up with a wonderfully gooey, melt-in-the-middle mozzarella centre. Master these delicious meatballs in just six simple steps, and enjoy with classic spaghetti or piled into an American-style sub.
Place 300g (10oz) beef mince and 300g (10oz) pork mince into a large mixing bowl and season with salt and pepper. Add 1 tsp of dried oregano, 2 tbsp finely chopped parsley and 2 tbsp grated Parmesan to the bowl. Crack in a large egg and add 4 tbsp fresh breadcrumbs. Using your hands, mix all the ingredients together for at least 2-3 minutes. This helps the meatballs stick together well. Divide the mixture into 16 equal pieces, which will be enough to serve 4.
Cut 120g (4oz) mozzarella into 16 even-sized cubes. Take one piece of meatball mixture in the palm of your hand and flatten.
Place the mozzarella in the middle and pinch the meat mixture around the cheese, so that it encases it. Roll into a round shaped meatball. Repeat with the remaining meatballs.
Heat 2 tbsp olive oil in a non-stick sauté pan. Add half of the meatballs and cook gently until brown on all sides. Remove them from the pan and set aside on a plate. Repeat with the remaining meatballs.
Add one finely chopped onion to the pan and cook until softened. Make sure to scrape off any meaty bits that are stuck to the pan. Stir in 2 grated garlic cloves and cook for a further 2 minutes. Add 680g (24oz) passata along with a 400g (13oz) tin of chopped tomatoes. Season the sauce with salt and pepper. Add ½ tsp dried oregano and ¼ tsp dried chilli flakes, then simmer for 15 minutes. Add the meatballs and any juices back to the pan and simmer gently for a further 10 minutes.
Serve with spaghetti, a sprinkling of Parmesan and some fresh basil leaves.
Calories 606 (30%), sugar 15.7g (17%), fat 35.7g (51%), saturates 14.6g (73%), salt 2.5g (42%), based on 4 servings.