Stuffed meatballs

By: Pinch of Nom by Kate Allinson and Kay Featherstone


This delicious recipe is from the newly released Pinch of Nom cookbook, on sale from good bookstores now

PinchOfNom-StuffedMeatballs.jpg

Serves 4 (3 meatballs each)

Ingredients

  • 500g 5 percent fat minced beef
  • 1 tsp salt
  • Pinch of freshly ground black peper
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried mixed herbs
  • 1 medium egg yolk
  • Handful of fresh parsley, chopped
  • 70g reduced-fat mozzarella, split into 12 equal pieces

For the sauce

  • 1 x 400g tin chopped tomatoes
  • 50g tomato sauce
  • 1 tbsp dried oregano
  • 1 tsp onion granules
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • ½ tsp red wine vinegar
  • Sea salt and freshly ground
  • black pepper

Method

  1. Preheat the oven to 200°C (fan 180°C/gas mark 6). Line a baking tray with baking parchment.
  2. Mix all of the meatball ingredients (except the mozzarella and half of the parsley) together in a bowl until well combined, then divide the meatball mixture into 12 equal pieces.
  3. Enclose one piece of mozzarella in each portion of meatball mix. Firmly roll each one into a ball. Place the meatballs on the baking tray and cook in the oven for 15 minutes.
  4. While the meatballs are cooking, make the sauce. Put all of the sauce ingredients in a pan, bring to the boil and cook over a low–medium heat for about 20 minutes.
  5. Blitz the sauce with a stick blender, or in a blender or food processor until smooth, season to taste with salt and pepper, then return it to the pan. Add the baked meatballs to the sauce and stir well.
  6. Sprinkle with the remaining chopped parsley and serve.

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