Meatballs stuffed with mozzarella

Main Ingredients

1. 500g minced steak
2. Breadcrumbs
3. Milk
4. 1 egg beaten
5. a small bunch of parsley finely chopped
6. dried oregano
7. 2 cloves garlic very finely chopped
8. 1 tblspn Dijon mustard
9. 1 tblspn Worcester sauce
10. salt & pepper
11. mozzarella cut into small cubes

For the sauce

1. Olive oil
2. 1 tin chopped tomatoes
3. 2 cloves garlic sliced
4. a small bunch of parsley chopped
5. a small bunch of basil leaves picked
6. salt & pepper

1. Put the minced steak, breadcrumbs, garlic and beaten egg in to a mixing bowl and combine well. Add the parsely, oregano, mustard, Worcester sauce and salt and pepper.
2. Mix well and roll into walnut sized balls – as many as you have mozzarella cubes. Push your thumb into one end of each meatball, creating a hole to put the mozzarella into. Put a cube of mozzarella into each meatball and smooth over the end to seal well.
3. Heat a griddle pan to a very high heat, then brown the meatballs quickly – about 3 mins on each side. You do not want to cook them at this stage just colour them well.To make the sauce, heat the olive oil in a heavy based saucepan gently – olive oil will burn if you over heat it. Fry the garlic for a couple of minutes just until it begins to colour and you can smell it.
4. Add the chopped tomatoes and simmer for about 8 minutes.
5. Add the browned meatballs to the sauce, cover and simmer for a further 20 minutes or so until the sauce has thickened and the meatballs cooked through.
6. Stir in the chopped basil and parsley, salt and pepper.
7. Serve on top of a good plate of spaghetti with plenty of grated parmesan.