Food 4 Life - Mozzarella Meatballs with tomato and bacon

07 February 2012

Pre heat oven to 170^oC/ 325^oF/ gas 3

Meatballs Ingredients

750g (1 ½ lb) Northern Ireland Farm Quality Assured lean minced beef

2 cloves garlic, crushed

1 small pinch dried chilli flakes

60g (2oz) freshly grated parmesan

30g (1oz) tomato puree

2 dashes of Worcestershire sauce

1 egg

120g (4oz) Mozzarella, cut into twelve

 10g pieces

Sauce ingredients

1 onion or 2 shallots finely chopped

100g (4 oz) smoked streaky bacon,

finely sliced

1 garlic clove, crushed

1 tin of chopped tomatoes

200ml vegetable stock

20g (¾ oz) fresh basil leaves, chopped. (½ a small basil pot)

30g (1 oz) freshly grated parmesan

Method

Thoroughly mix all of the meatball ingredients together in a bowl. Using clean hands roll about 12 x 60g (2 oz) mince balls and place them into a large earthenware dish.  Clingfilm and refrigerate until the sauce is ready.

For the sauce fry the onion and bacon over a medium heat until the onion is soft and the bacon is golden brown.  Add the garlic and cook for 1 minute.  Add the vegetable stock and bring to the boil, then the chopped tomatoes. Finally stir in the basil and remove from the heat.

Pour over the meatballs and sprinkle the grated parmesan on top. Cover with tin foil and bake in the hot oven for 35 minutes. Remove the foil and cook for a further 10 minutes.

To serve:

Serve with freshly cooked spaghetti.