Serves: 4
Cook Using:
Method
- Thoroughly mix all of the meatball ingredients together in a bowl. Using clean hands roll about 12 x 60g (2 oz.) mince balls and place them into a large earthenware dish. Clingfilm and refrigerate until the sauce is ready.
- For the sauce fry the onion and bacon over a medium heat until the onion is soft and the bacon is golden brown. Add the garlic and cook for 1 minute. Add the vegetable stock and bring to the boil, then the chopped tomatoes. Finally stir in the basil and remove from the heat.
- Pour over the meatballs and sprinkle the grated parmesan on top. Cover with tin foil and bake in the hot oven for 35 minutes. Remove the foil and cook for a further 10 minutes.
To serve
- Serve with freshly cooked spaghetti.
Ingredients
- 750 g Northern Ireland Farm Quality Assured lean minced beef
- 2 Garlic cloves crushed
- 1 Small pinch dried chilli flakes
- 60 g Parmesan freshly grated
- 30 g Tomato puree
- 2 dashes Worcestershire sauce
- 1 Egg
- 120g Mozzarella cut into twelve pieces
For the sauce:
- 1 Onion
- 100g Smoked streaky bacon
- 1 Garlic clove crushed
- 1 Tin of chopped tomatoes
- 200 ml Vegetable stock
- 20 g Fresh basil leaves chopped
- 30 g Parmesan freshly grated
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