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Suggest a better descriptionTo make the tomato sauce, heat 1 tablespoon oil in a large flameproof baking dish over medium-low heat. Add one onion, garlic and anchovies and cook, stirring, for 8-10 minutes until soft. Add the chopped tomatoes, passata and bay leaf, and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 40 minutes or until sauce thickens.
Meanwhile, preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add the bacon, the other onion and thyme and cook, stirring, for 5-6 minutes or until golden. Remove from heat and set aside to cool.
Combine the beef, veal and pork minces, breadcrumbs, ricotta, egg, parmesan, parsley, garlic and cooled bacon mixture in a large bowl. Season with salt and pepper. Divide mixture into 8 even portions. Roll each portion into a large ball (approximately the size of a tennis ball). Pierce each meatball with 2 balls of bocconcini and cover with the meat to enclose filling. Place meatballs on a lined oven tray. Bake in preheated oven for 15-20 minutes or until firm
Add the meatballs the tomato sauce and cook in the oven for a further 35 minutes or until meatballs are cooked thorough. Serve with penne pasta, extra parmesan, basil and crusty bread.
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Serving Size: 1 Serving (797g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1527 | ||
Calories from Fat: 596 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.2g | 88 % | |
Saturated Fat 26.5g | 133 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 263.1mg | 81 % | |
Sodium 629.3mg | 22 % | |
Potassium 1389mg | 37 % | |
Total Carbohydrate 167.3g | 49 % | |
Dietary Fiber 24.1g | 96 % | |
Sugars, other 143.2g | ||
Protein 66.9g | 96 % | |
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: 1527
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