Ref: 607
Heading: Mains
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
250 g
Beef mince
250 g
Pork mince
1 Onion large grated or finely chopped
125 g
Fresh breadcrumbs
1 Egg
1 tbsp
Fennel seeds crushed
1 tsp
Dried oregano
3 tbsp
Olive oil for frying
1 Beef stock cube
1/2 tsp
Freshly ground black pepper
Tomato Sauce
600 ml
Tomato passata
400 g
Tomatoes chopped tinned
4 Garlic cloves finely chopped
2 Bay leave
2 tbsp
Tomato puree
1 tbsp
Brown sugar
1 tsp
Red wine vinegar
1 tsp
Salt
1 tsp
Freshly ground black pepper
Topping
250 g
Buffalo mozzarella finely chopped or grated
100 g
Mascarpone cheese
1/2 tsp
Salt
sprinkle
Freshly ground black pepper
Method
Step 1
Place both minces in a bowl with breadcrumbs, onion, egg, fennel, oregano, pepper & crumble stock cube in & mix well.
Step 2
Heat a frying pan on a med heat, make meat balls by rolling in your oiled hands to the size of a walnut add oil, then brown on all side in batches of 5 or so, when all done place balls in an oven proof dish & set aside.
Step 3
To make the sauce, in the same frying pan add the garlic & fry until it starts to colour, then add the rest of the sauce ingredients, bring to the boil & simmer for 15mins stirring often.
Step 4
Pre-heat fan oven to 180'c.
Step 5
In a bowl add both cheeses & salt & mix together.
Step 6
When sauce is done pour over the meat balls removing the bay leaves, then spoon over the cheeses mixture in dollops over the top.
Step 7
Bake in the oven for 30 mins until all lovely & bubbly.
Suggestion & Tips
Have with pasta or salat & crusty bread.