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Giant Meatballs Stuffed with Mozzarella
Ingredients
500g pork mince
500g veal mince
2 tbs. ricotta
1 eggs
¼ cup finely grated parmesan cheese
2 handfuls of fresh bread crumbsg
2 sprigs of thyme
2 cloves garlic cloves, crushed
1 tsp tomato paste
6 cubes firm mozzarella, 3cm x 3cm
Tomato sauce:
2 tbs. olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
3 anchovy filletts
1 chilli finely chopped
1 bay leaf
1 can crushed tomatoes
½ cup white wine
2 x 700 ml Tomato passata (tomato puree)
6 basil leaves, torn
Freshly ground salt and pepper
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Method
1.
To make the sauce: heat the oil in a large heavy based saucepan (that can go in the oven). On medium low heat, fry the onion, garlic, anchovies and chilli until soft. Add the white wine and cook off for 5 minutes. Now add the crushed tomatoes, the passata and bay leaves. Season with salt and pepper. Bring to the boil and then turn down to a low heat. Simmer for 30 minutes. Now add the basil.
2.
Pre heat the oven to 200?C.
3.
For the meatballs: Mix the veal and pork mince with ricotta, egg, parmesan, bread crumbs, parsley, thyme, tomato paste and the garlic. Season with salt and pepper. Combine well with your hands.
4.
Form the mixture into large balls (size of a tennis ball). Pierce the meatball with the mozzarella and ensure you seal well with the meat. Place meatballs on to a tray and bake in the oven and cook for 15 to 20 minutes.
5.
Once cooked, add the meatballs to the sauce, and place back into the oven and cook for another 35 minutes at 180?C.
6.
Serve with a little freshly grated parmesan.
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Serving Size: 1 Serving (805g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 459 | ||
Calories from Fat: 143 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 33.1mg | 10 % | |
Sodium 1447.4mg | 50 % | |
Potassium 2273.7mg | 60 % | |
Total Carbohydrate 59.9g | 18 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 46g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
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