Italian Three Cheese Meatballs.

Italian Three Cheese Meatballs with Linguini.

 Meatballs

700grms Lean Mince Beef
1 Onion Grated
1 Carrot Grated
2 Cloves of Garlic Crushed
2 Tablespoons of Fresh Breadcrumbs
1 Teaspoon of Chopped Fresh Oregano
1 Egg
Salt & Pepper

 Sauce

500ml Passata
1 Onion Finely Chopped
1 Clove of Garlic Crushed
100mls Red Wine
20mls Sherry Vinegar
1 Teaspoon Sugar
Salt & Pepper

 Cheeses

1 Buffalo Mozzarella
75grms Fontina
25grms Fresh Parmesan

·      Mix all the ingredients for the meatballs together, dice up the Fontina cheese into 1cm cubes. Shape the meatballs and put a cube of cheese into the center of each meatball.

·      Cook the meatballs in an oven on lightly greased tray at 180° for appox 20 minutes or until the cheese starts to burst out from the meatballs.

·      To make the sauce, gently cook the onion and garlic in a little olive oil, add the red wine and sherry vinegar and reduce slightly. Add the tomato pasatta, sugar, salt and pepper and cook for a further 10mins.

·      Place the meatballs in the sauce, rip the mozzarella into pieces and dot around the meatballs. Return the meatballs to the oven and cook until the mozzarella starts to melt.

·      When cooked, grate some fresh parmesan and tear some basil leaves over the top.

·      Serve with Linguini dressed in olive oil.