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Mega-Stuffed-Meatballs-with-Tomato-Sauce-Recipe

Mega Stuffed Meatballs with Tomato Sauce

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These Mega Stuffed Meatballs are filled with gooey mozzarella and savory veggies, perfect for a quick and tasty dinner. Enjoy the rich tomato sauce and comforting flavors!

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 cloves of garlic, crushed
  • 400g can of chopped tomatoes in rich tomato sauce
  • 400ml of chicken stock
  • 3 tablespoons of tomato paste
  • 1 tablespoon of balsamic vinegar
  • 2 teaspoons of sugar
  • fresh parsley, chopped
  • salt and black pepper
  • olive oil spray
  • 1/2 red pepper, finely chopped
  • 1/2 green pepper, finely chopped
  • 1/2 medium onion, finely chopped
  • 1/2 tablespoon of paprika
  • 1 tablespoon of tomato paste
  • 1/2 cup (120ml) of chicken stock
  • salt and pepper
  • 100g of mozzarella, roughly torn into 8 equal sized pieces
  • 600g of extra lean beef mince
  • 30g of breadcrumbs
  • 1/4 cup (60ml) of 2% milk
  • 1 large egg
  • 1 tablespoon of italian seasoning
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt

Instructions

  1. Preheat your oven to 170°C fan, 190°C, 375°F, or gas mark 5.
  2. In a bowl, mix all the meatball ingredients until well combined and set aside.
  3. Spray a frying pan with olive oil spray over medium-high heat. Sauté the onion and peppers until softened. Stir in the tomato paste and paprika, and gradually add the 1/2 cup of stock. Cook until the stock has reduced and the vegetables are soft.
  4. Divide the meatball mixture into 8 equal portions. Flatten one portion into a pancake shape, create a bowl shape, fill with a spoonful of the pepper and onion mixture and one piece of mozzarella, then seal firmly and shape into a meatball. Place it on a parchment-lined baking tray. Repeat with the remaining mixture.
  5. Spray the tops of the meatballs with olive oil and bake in the oven for about 20 minutes, until golden.
  6. In another frying pan, add olive oil spray and sauté the garlic for about 1 minute until softened.
  7. Add the chopped tomatoes, tomato paste, stock, balsamic vinegar, and sugar to the pan. Bring to a boil, then reduce to a simmer until the sauce thickens. Season with salt and pepper to taste.
  8. Once the meatballs are ready, gently add them to the sauce, spooning sauce over the tops. Simmer for 8 to 10 minutes until fully cooked through.
  9. Serve hot, garnished with fresh parsley, and enjoy with your choice of sides.

Last Step:

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Notes

Make sure the meatballs are sealed well to prevent any filling leakage during cooking.
Feel free to add your favorite herbs to the sauce for added flavor.
These meatballs can be stored in the fridge for up to 3 days.

  • Author: Thomas
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Baking and Sauteing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 meatball with sauce
  • Calories: 350
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 70mg

Find it online: https://www.deliciousrecipesblog.com/mega-stuffed-meatballs-with-tomato-sauce/