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Mega Stuffed Meatballs With Tomato Sauce

Amazing Mega Stuffed Meatballs with spaghetti sauce – delicious beef meatballs with oozy melted mozzarella, peppers and onion inside. 

What’s to not love? Tender beef meatballs with the surprise of melted mozzarella and yummy sauteed peppers and onions for an ideal taste explosion.

Mega Stuffed Meatballs With Tomato Sauce
Mega Stuffed Meatballs With Tomato Sauce

Pizza stuffed meatballs come to mind, whenever we probe these, because it has all our favourite pizza ingredients, including the yummy spaghetti sauce because let’s face it, you can’t have meatballs without sauce. 

This recipe for these Mega Stuffed Meatballs with spaghetti sauce makes 6 large meatballs which may be a 3 person serving, so if you would like to form more just double up the recipe, they freeze perfectly too. I just fully defrosted then reheat within the oven with the sauce or within the microwave. 

Mega Stuffed Meatballs With Tomato Sauce

INGREDIENTS :
FOR THE MEATBALLS :

  • 1/2 tsp of garlic powder
  • 1 tablespoon of fresh chopped Italian parsley
  • 1 tablespoon of fresh chopped basil
  • pinch of salt and black pepper
  • 1 egg, beaten
  • 500g of extra lean beef mince
  • 1/2 tsp of onion powder
  • 1/4 cup (30g) of Italian breadcrumbs - 5.5 syns
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 onion, finely chopped
  • 1 tbs of tomato paste
  • 2/3 cup (160ml) of stock
  • 1/2 tbs or paprika
  • 150g of fresh mozzarella, broken into equal size pieces
  • cooking oil spray

FOR THE SAUCE :

  • 1 tbs of balsamic vinegar
  • fresh parsley, chopped
  • salt and black pepper
  • cooking oil spray
  • 1 small onion, finely diced
  • 2 cloves of garlic crushed
  • 1 cup (240ml) of crushed tomatoes (or passata)
  • 1 cup (240ml) of stock (chicken or vegetable)
  • 1 tbs of tomato paste

INSTRUCTIONS :
For the meatballs :

  1. Preheat oven to 200c or 400f (gas mark 4)
  2. Place the mince, garlic powder, onion powder, basil, parsley and a pinch of salt and pepper into a bowl and mix to combine. Add the breadcrumbs and egg and mix well. Set Aside
  3. Spray a frying pan over a medium high heat with some cooking oil spray
  4. Add the onion and peppers and saute for a couple of mins
  5. Stir in the tomato paste and paprika and then gradually add stock from the 2/3 cup of stock and reduce down until the onions and peppers are softened.
  6. Divide the meatballs mixture into 6 equal sized pieces.
  7. Take one of the pieces and flatten into a pancake shape and them form up into a bowl. Add a spoonful of the tomato and pepper mixture and one chunk of mozzarella and close up the meat around the filling, making sure it is firmly closed to avoid any of the filling leaking out and then shape into meatball.
  8. Place on parchment paper on a baking tray. Repeat for the 5 other meatballs. You may have some pepper and tomato filling left over, but don't worry you can add this into the sauce.
  9. Spray over the top with cooking oil spray
  10. Place the meatballs in the oven and bake for about 15-20 minutes, until golden.

For the Sauce :

  1. Spray a frying pan over a medium high heat with cooking oil spray
  2. Add the onion and garlic and fry for a few minutes to soften (add in a little stock if it starts to stick)
  3. Add in the crushed tomatoes, tomato paste, stock and balsamic vinegar and bring to a boil, then simmer on a medium high heat until it reduces down to a thicker tomato sauce.
  4. Once the meatballs are ready, drop them carefully into the sauce, spooning some sauce over the top of the meatballs and allow to simmer in the sauce for about 8-10 minutes to ensure the meatballs are cooked through)
  5. Sprinkle with some fresh chopped parsley.
  6. Serve with your choice of sides
  7. Enjoy!!

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