Italian

Spiced meatballs with tomato and mozzarella

Name: Spiced meatballs with tomato and mozzarella
Yield: 4
Cuisine: /italian
Ingredients: 800g minced beef; 1 cup (70g) fresh breadcrumbs; 2 eggs, lightly beaten; ¼ cup (60ml) Worcestershire sauce; 3 tsp smoked paprika; 3 tsp garlic powder; 3 tsp mustard powder; 1 tbs extra virgin olive oil; 2 balls mozzarella (260g), thinly sliced; ½ cup (40g) finely grated parmesan; Basil leaves plus sourdough, to serve; ½ cup (125ml) extra virgin olive oil; 1kg ripe Roma tomatoes, chopped; 1 carrot, finely grated; 8 garlic cloves, crushed; 1 onion, finely chopped; 1 tsp ground cumin; 2 tsp finely chopped rosemary leaves; 2 tsp finely chopped thyme leaves; 1 tbs caster sugar; 40g unsalted butter

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https://healthimprovements.info/recipes/spiced-meatballs-tomato-mozzarella/efqppywr — Spiced meatballs with tomato and mozzarella

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by Shannon Bennett

Chef

Jun 10, 2019

“A close rendition of the Italian classic” - Shannon Bennett.

800g minced beef
1 cup (70g) fresh breadcrumbs
2 eggs, lightly beaten
¼ cup (60ml) Worcestershire sauce
3 tsp smoked paprika
3 tsp garlic powder
3 tsp mustard powder
1 tbs extra virgin olive oil
2 balls mozzarella (260g), thinly sliced
½ cup (40g) finely grated parmesan
Basil leaves plus sourdough, to serve

Tomato sauce

½ cup (125ml) extra virgin olive oil
1kg ripe Roma tomatoes, chopped
1 carrot, finely grated
8 garlic cloves, crushed
1 onion, finely chopped
1 tsp ground cumin
2 tsp finely chopped rosemary leaves
2 tsp finely chopped thyme leaves
1 tbs caster sugar
40g unsalted butter

Method

1.

Preheat the oven to 200°C. Line a large baking tray with baking paper. Combine mince, breadcrumbs, egg, Worcestershire sauce and spices in a bowl and season well. Roll meatballs using 2 tbs mixture for each, place on prepared tray, drizzle with oil and roast for 15 minutes.
2.

Meanwhile, for the tomato sauce, heat the olive oil in a large ovenproof frying pan over medium heat. Add tomato, carrot, garlic, onion, cumin and herbs and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, for 20 minutes or until tomato is pulpy and sauce has thickened. Transfer the sauce to a blender, add the sugar and butter and process until the mixture is smooth. Return the mixture to the pan and bring to a simmer. Add meatballs and simmer for 15 minutes for flavours to develop.
3.

Heat the oven grill to high. Top the meatballs with the mozzarella and parmesan and grill for 5-7 minutes until the cheeses are melted and golden. Set aside for 10 minutes to cool a bit, then scatter with basil leaves. Serve the meatballs with sourdough alongside.