Name: Melting-middle meatballs
Total time: 1 h
Yield: Serves 4
Ingredients: 250g beef mince; 250g pork mince; 1 onion, grated; 2 tsp fennel seeds, crushed; a handful of leaves flat-leaf parsley, chopped; 50g soft breadcrumbs; 1 egg, beaten; 200g mozzarella, cut into 1cm cubes; 2 cloves garlic, sliced; olive oil; 2 x 400g tins tinned cherry tomatoes; a pinch chilli flakes; a small bunch basil, chopped; to serve cooked rigatoni or short or pasta

250g beef mince
250g pork mince
1 onion
grated
2 tsp fennel seeds
crushed
a handful of leaves flat-leaf parsley
chopped
50g soft breadcrumbs
1 egg
beaten
200g mozzarella
cut into 1cm cubes
2 cloves garlic
sliced
olive oil
2 x 400g tins tinned cherry tomatoes
a pinch chilli flakes
a small bunch basil
chopped
to serve cooked rigatoni or short or pasta

Method

step 1
Put both the mince, onion, fennel, parsley, breadcrumbs and egg into a large bowl. Season really well and mix well with clean hands. Divide into 30 rough meatballs.
step 2
Poke a cube of mozzarella into the centre of each meatball and shape the mix around it so it’s completely buried. Leave them to sit while you make the sauce.
step 3
Fry the garlic in 2 tbsp oil for 3 minutes. Add the tomatoes, chilli flakes and simmer for 20 minutes until the sauce is thickened. Season.
step 4
Heat another tbsp oil in a clean frying pan and fry the meatballs until they’re browned all over. Do this in batches and scoop out onto a plate when they’re brown.
step 5
Stir the meatballs and basil into the sauce and cook for 10-15 minutes, until the meatballs are cooked through. Serve with rigatoni.