Mozzarella Meat Balls in Vegetable Sauce
Description
The winning recipe at the contest A Recipe And A Picture
Delicious
Ingredients
- 1/2 lb lean ground beef
- ½ small onion, chopped
- 1 spoonful of chopped chives
- 1clove garlic, chopped
- 1 Tbs cornstarch
- ½ beaten egg
- ½ tsp salt
- a dash of pepper
- 16 Mozzarella cheese balls
- 1 Tbs olive oil
For the sauce
- 5 large tomatoes, diced
- 1 small onion, diced
- 1 clove garlic, chopped
- ½ small red pepper, diced
- ½ small green pepper, diced
- 2 tsp tomato puree
- 2 Tbs olive oil
- a handful of chopped fresh herbs
- 1 tsp cornstarch
- Salt and pepper
- a few shavings of Parmesan cheese
5 oz g dried spaghetti
Methods/steps
Boil the spaghetti in a pan of salted water until soften. Drain and keep warm.
- Place the meatballs ingredients except the Mozzarella cheese balls and the olive oil in a food processor and turn onto pulsate until the ground beef form into a meat mixture.
- Divide the mixture into 16 equal portion. Roll each piece of meat mixture into a ball and then flatten the ball into a round disc. Place a Mozzarella ball in the center of each disc and seal the disc round the mozzarella. Make 16 meatballs.
- To make the sauce: Heat the olive oil in a pan. Sweat garlic and onion without browning. Add tomatoes and peppers and fry for 2 minutes. Add in the tomato puree and 3/4 cup water. Bring to the boil. Simmer for 5 minutes. Add in the fresh herbs. Season with salt and pepper. Thicken with the cornstarch blended with 1 Tbs water.
- Heat the olive oil in a frying pan. Fry the meat balls until they are slightly brown on the outside. Pour in the vegetable sauce and simmer for 10 minutes till the meat balls are cooked and the cheese is melted inside.
- Place the spaghetti in a warm plate. Put the meat balls and the sauce on top of the of spaghetti. Garnish with shavings of Parmesan and a spring of basil.
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