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13 ingredients, 7 steps, cooking Mozzarella stuffed meatballs in tomato sauce

Hi all, now you can make recipe Mozzarella stuffed meatballs in tomato sauce with 13 ingredients and 7 steps. Below this is how to cook, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Mozzarella stuffed meatballs in tomato sauce.

Ingredients all Mozzarella stuffed meatballs in tomato sauce

1. Prepare : medium onion, chopped.
2. You need : garlic.
3. Prepare : white bread.
4. You need : ground beef/pork blend.
5. Prepare : pizza mozzarella.
6. You need : tomato paste.
7. You need : bottle passata (or crushed tomatoes).
8. You need : dried basil.
9. It’s : dried oregano.
10. You need : garlic powder.
11. You need : onion powder.
12. You need : sugar.
13. Prepare : Fresh Italian parsley for garnish.

If all cooking materials Mozzarella stuffed meatballs in tomato sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Process Cooking Mozzarella stuffed meatballs in tomato sauce

1. Pulse the onion and garlic in a food processor until very finely minced.
   
2. Wet the bread with a few tbsp water, then wring out as much liquid as you can. Tear the bread into small pieces, into a mixing bowl.
   
3. Add the minced onion and garlic, ground meat, a few large pinches of salt and several grinds of black pepper to the mixing bowl. Knead the mixture together, just until combined. Don't overmix or the meat will toughen.
   
4. Cut the mozzarella into cubes about double the size of peas. Grab a heap tbsp of meat mix and flatten it to about 1/2 cm thickness with your palms. Put a cube of cheese in the centre, then fold the meat around it until enclosed. Roll the meatball in your hands until it's nice and round, then lay it onto a parchment lined tray. Repeat until there's no more meat. You should be able to make about 15 meatballs. Place the tray of meatballs in the fridge for 30 minutes.
   
5. Preheat your oven to 400 F. Transfer the meatballs to a second baking sheet that's been lightly greased. Bake them for 20 minutes. While waiting, get started on the sauce.
   
6. Add a splash of olive oil to a large pan on medium-high heat. Add the tomato paste and let fry for 2 - 3 minutes. Pour in the passata, then stir in the basil, oregano, garlic powder, onion powder, and sugar. Bring to a simmer and drop the heat to medium-low.
   
7. Pull the meatballs from the oven. Before transferring them to the sauce, give the sauce a taste and adjust the seasoning. Also, if the sauce looks to be drying out, add a splash or two of water. Move the meatballs into the pan and nestle them into the sauce. Cover and let simmer a final 20 minutes. Serve with a sprinkle of parsley.
   
8. Finish and Enjoy.

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