1. Mix the mince

    Place 300g beef mince and 300g 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.

  2. Cut the mozzarella into cubes

    Cut 120g mozzarella into 16 even-sized cubes. Take one piece of meatball mixture in the palm of your hand and flatten.

  3. Stuff the meatballs

    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.

  4. Cook the 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.

  5. Make the sauce

    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 passata along with a 400g 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.

  6. Tuck in

    Serve with spaghetti, a sprinkling of Parmesan and some fresh basil leaves.

    Meatballs Final 2

    Calories 606 (30%), sugar 15.7g (17%), fat 35.7g (51%), saturates 14.6g (73%), salt 2.5g (42%), based on 4 servings.

  7. Ingredients

    We've made a handy shopping list so you can get everything you need to make these melting meatballs. Don't forget to screenshot before you go shopping!

    300g beef mince
    300g pork mince
    1 1/2 tsp dried oregano
    2 tbsp finely chopped parsley
    2 tbsp grated Parmesan
    1 egg
    4 tbsp fresh breadcrumbs
    120g mozzarella
    2 tbsp olive oil
    1 finely chopped onion
    2 grated garlic cloves
    680g passata
    400g tin of chopped tomatoes
    1/4 tsp dried chilli flakes