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Mozzarella meatballs with tomato and bacon

Ingredients

  • 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

Sauce

  • 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

Method

  • 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.