Stuffed Meatballs
This is a real crowd pleaser. Delicious and comforting its the perfect thing to serve at anytime. I promise your guests will want seconds! It's one of my mother's favourites!
1
Meatballs
- Combine the Mince, Breadcrumbs, Caster sugar, Salt and Pepper and Egg in a bowl with your hands.
- Take small lumps of the meat the size of a walnut and make a small flat patty in your hand.
- Then place the cube of cheese in the middle and wrap the meat around it, pressing firmly to make a seal.
- Roll the balls in your hands to make the smooth and round and set a side while you finish the batch.
- Once you have made all the meat balls, warm a frying pan on a medium heat with some olive oil. Fry the meatballs to brown them in 3 lots and then transfer to an oven proof saucepan or dish.
2
Tomato sauce
- Half or quarter the tomatoes and place them in the roasting dish. Sprinkle the oregano around them and season them with the olive oil, salt and pepper.
- Roast at 180ºC for 30mins.
- Remove from the oven and place through a food mill (or if you don’t have one, remove the skins with tongs and blitz it in a food processor till smooth with a few chunks).
- Heat a pan on a very low flame and soften the onions and garlic, until they are almost clear looking and very soft. Add these to your tomato sauce and all the spices and wine.
- Bring this to the boil and then simmer for 15 mins (if you have very wet tomatoes you may need to do this for longer so that the mixture can reduce).
3
Serving
- Pour the sauce over the meatballs in a oven proof saucepan , they should be almost entirely covered, the point of this is to almost poach the meatballs in the sauce.
- Bake in the oven for 30mins at 200ºC.
- In the meantime prepare your pasta and serve with a Rocket Salad.
