Mozzarella meatballs with tomato and bacon

Mozzarella meatballs with tomato and bacon preparation time Serves: 4
Mozzarella meatballs with tomato and bacon cook time Cook: 1 hr 15 mins
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    • grater
    • weighing scales
    • Chopping board
    • knife
    • garlic crusher
    • Small bowl
    • fork
    • Mixing Bowl
    • measuring spoons
    • Mixing spoon
    • Oven proof dish
    • Cling film
    • measuring jug
    • Can opener
    • Frying pan
    • wooden spoon
    • tin foil
    • oven gloves
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    • 750 g Northern Ireland Farm Quality Assured lean minced beef
    • 90 g Parmesan cheese
    • 120 g Mozzarella cheese
    • 2 Cloves garlic
    • 1 x 2.5 ml (1/2 tsp) Dried chilli flakes
    • 2 x 15 ml (2 tbsp) Tomato puree
    • 2.5 ml (1/2 tsp) Worcestershire sauce
    • 1 Egg


    • 1 Onion
    • 1 Garlic clove
    • 100 g Smoked streaky bacon
    • 20 g Fresh basil leaves
    • 1 x Reduced salt vegetable stock cube
    • 200 ml Water
    • 1 x 400 g Can chopped tomatoes
    • 30 g Parmesan
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    • Pre-heat the oven to 180°C or Gas mark 4.
    • Grate the parmesan cheese. Cut the mozzarella into 12 equal (10g) pieces.
    • Peel and crush the garlic. Break the egg into a small bowl and beat lightly.
    • Place the mince in a mixing bowl and add 2/3 of the parmesan, mozzarella, garlic, chilli flakes, tomato puree, Worcestershire sauce and egg.
    • Mix the ingredients until thoroughly combined.
    • Using your hands form the mince into 12 equal meatballs and place in an oven proof dish.  Remember to wash your hands thoroughly after handling raw meat.
    • Cover the dish with cling film and place in the fridge until while you make the sauce.
    • Peel and finely chop the onion. Peel and crush the garlic.
    • On a separate chopping board finely slice the bacon.
    • Fry the bacon and onion for 4 minutes. Add the garlic and cook for a further minute.
    • Dissolve the stock cube in 200ml of boiling water.
    • Add the vegetable stock, stir and bring to the boil.
    • Add the chopped tomatoes and torn basil leaves, stir and remove from the heat.
    • Remove the meatballs from the fridge and remove the cling film.
    • Pour the sauce over the meatballs and sprinkle the remaining parmesan on top.  Cover with tin foil.
    • Bake in the oven for 35 minutes before carefully removing the tin foil.  Return to the oven and bake for a further 10 minutes.
    • Serve the meatballs with spaghetti.