Little Balls of Heaven

May 30, 2012 by

I love meatballs and have experimented with many different recipes to finally achieve what I believe are the best ever.

I use a 50:50 beef and pork. I find the beef needs to be lean and the pork less so.  Preferably mince your own and use the best quality you can afford.

250g each minced beef and pork
1 medium red onion finely chopped with 1 clove garlic softened in some butter
A good handful of chopped herbs (I used sage, oregano and mint)
1 egg to bind if required
Salt and pepper
1 pack of fresh Mozzarella

Mix all the ingredients together when the onion and garlic mix have cooled.  Make a well in the centre of the meat ball and place a piece of mozzarella in it. Form the meat until it encloses the cheese.
Seal the meatballs on a hot pan.  If you are serving with a tomato sauce and pasta, they can be cooked through when transferred into the sauce.  If not then they must be cooked through on the pan but not overcooked or they will become like dry bullets.  Some of the mozzarella may ooze out but it becomes browned and it is delicious. 

This recipe makes enough for 3-4 depending on appetite.  Serve with a tomato sauce made from either fresh tomatoes or a tin of good quality peeled plum tomatoes cooked down with some onion, garlic and fresh herbs, a teaspoon of sugar and a splash of red wine.  Serve with tagliatelle or new potatoes and vegetables if preferred.

Tags: Meatballs  Pork and Beef Recipes  Food  

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