Name: Mozzarella-stuffed meatballs with tomato and sage sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram pork mince; 250 gram beef mince; 1 egg; 1 tablespoon tomato paste; 1/2 teaspoon garlic powder; 1/2 cup panko crumbs (for gluten free, use gluten-free breadcrumbs); 1 small onion, finely chopped; 1 clove garlic, finely chopped; 1 tablespoon finely chopped fresh sage leaves; flaky sea salt and freshly ground; black pepper; 50 gram mozzarella, chopped into 16 small cubes; Tomato and sage sauce; 2 tablespoon olive oil; 2 x 400g cans chopped tomatoes; 2 teaspoon sugar; 1 clove garlic, crushed; 1 tablespoon finely chopped sage leaves; 2 tablespoon finely chopped parsley; 1/4 teaspoon chilli flakes; salt and freshly ground black pepper; To serve; shaved parmesan; fried sage leaves (optional)

Mozzarella-stuffed meatballs with tomato and sage sauce

Sophisticated yet simple, these mozzarella-stuffed meatballs are perfect recipe for both busy weeknights and weekend dinner parties. Serve sprinkled with parmesan and sage

Serves 4

Prep

20M

Cook

15M

Total

35M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

250 gram pork mince

250 gram beef mince

1 egg

1 tablespoon tomato paste

1/2 teaspoon garlic powder

1/2 cup panko crumbs (for gluten free, use gluten-free breadcrumbs)

1 small onion, finely chopped

1 clove garlic, finely chopped

1 tablespoon finely chopped fresh sage leaves

flaky sea salt and freshly ground

black pepper

50 gram mozzarella, chopped into 16 small cubes

Tomato and sage sauce

2 tablespoon olive oil

2 x 400g cans chopped tomatoes

2 teaspoon sugar

1 clove garlic, crushed

1 tablespoon finely chopped sage leaves

2 tablespoon finely chopped parsley

1/4 teaspoon chilli flakes

salt and freshly ground black pepper

To serve

shaved parmesan

fried sage leaves (optional)

Method

1.Preheat the oven to 200°C and line an oven tray with baking paper.

2.Place the meats, egg, tomato paste, garlic powder, panko crumbs, onion, garlic and sage in a large bowl and use your hands to combine well. Season to taste.

3.Divide the mixture into 16 even-sized portions. Push a cube of mozzarella into the centre of each portion and roll to form a meatball around it. Bake the meatballs in the preheated oven for 15 minutes.

4.For the tomato and sage sauce, heat the olive oil in a pan, add the tomatoes, sugar, garlic, herbs, chilli flakes and season to taste. Bring to the boil, reduce to a simmer and partially cover the sauce until the sauce has reduced by about half.

5.Serve the meatballs on the tomato sauce. Scatter with parmesan and a few fried sage leaves to serve, if desired.