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Cheesy Mediterranean Meatballs Print

Serves 4-6

Ingredients

1 carrot, peeled and roughly chopped
½ zucchini, roughly chopped
½ onion, roughly chopped
2 cloves garlic, roughly chopped
1 ½ tablespoons olive oil
1 x 700ml bottle tomato passata* or crushed tomatoes
½ cup beef or chicken stock
500g minced beef
1 cup fresh breadcrumbs
¼ cup flat leaf parsley, chopped
1 egg, lightly beaten
salt and freshly ground black pepper, to taste
200g Australian mozzarella cheese, cut into 2cm cubes
100g Australian feta cheese, crumbled
100g kalamata olives, pitted and halved
2 tablespoons extra chopped parsley for serving

Method


1. Blend vegetables and garlic in a food processor. Heat oil in a heavy based casserole dish and add three quarters of the chopped vegetables. Cook over low heat for 2 minutes until softened. Stir in passata and stock, simmer for 10 minutes.

2. Combine remaining vegetable mixture with mince, breadcrumbs, parsley, egg and seasonings. Knead thoroughly with your hands for 2-3 minutes or until the mixture is very sticky. Shape the mixture into golf ball sized balls and stuff each with one cube of mozzarella ensuring that the cheese is fully enclosed.

3. Place the meatballs into the simmering sauce, cover and bake at 180°C for 20 minutes. Turn the meatballs and return to the oven uncovered for a further 15 minutes.

4. To serve, sprinkle meatballs with combined feta, olives and parsley. Accompany with creamy polenta, rice or pasta.       

Handy Hints

* Tomato passata is also known as “Sugo” or “Italian style cooking sauce”



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