Mozzarella meatballs and spaghetti
Prep:
30 mins
Cook:
35 mins
For the meatballs
500g minced beef
50g fresh breadcrumbs
2 cloves garlic, crushed
1 tsp salt
1/2 tsp freshly ground black pepper
Handfuls of fresh parsley, finely chopped
1 tsp dried oregano
75g mozzarella
3 tbsp sunflower oil
For the sauce
1 small onion, diced
2 roasted red peppers, (from a jar)
2 tbsp tomato purée
Juice of 1 orange
20 ml beef stock
1 tbsp balsamic vinegar
50g stoned green olives, sliced
Spaghetti, to serve
Making the meatballs: In a bowl, combine the minced beef, breadcrumbs, garlic, seasoning, parsley and oregano with your fingers.
Shape into 10 or 12 balls.
Chop the mozzarella into 10 to 12 pieces.
Use your hands to flatten the meatballs. Put a chunk of mozzarella in the middle then shape into a ball again, covering the cheese with the meat. Pinch to seal.
Pour the oil into a large frying pan and set over medium-high heat. Add the meatballs and fry for about 10 minutes, turning from time to time.
Making the sauce: Once cooked, remove the meatballs from the pan. Tip in the onion and fry until tender.
Stir in the tomato puree, orange juice, stock and vinegar then bring to the boil.
Blend the sauce with a hand blender.
Put the meatballs back into the pan then stew for about 25 minutes until well cooked.
Mix in the olives and serve with spaghetti.
Serves
4
Preparation Time
30 minutes
Cooking Time
35 minutes
Main ingredients
Beef, Pasta & Noodles
Recipe Type
Dinner, Budget, Easy, Family Dinners, Quick Meals
Level of Difficulty
Easy
