Mozzarella Meatballs with tomato and bacon

A good old family favourite just got even tastier! These mozzarella filled meatballs, made with Northern Ireland Farm Quality Assured lean minced beef and cooked in a rich tomato sauce, are just oozing with Italian flavour.
Mozzarella Meatballs with tomato and bacon preparation time
Prep: 25 mins
Mozzarella Meatballs with tomato and bacon cook time
Cook: 1 hr
Mozzarella Meatballs with tomato and bacon preparation time Serves: 4
Mozzarella Meatballs with tomato and bacon preparation time 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