Giant Meatballs Stuffed with Mozzarella

taste.com.au

Anita Wright

1 tablespoon olive oil

2 bacon rashers, finely chopped

1 brown onion, finely chopped

2 thyme sprigs, leaves picked

500g beef mince

250g veal mince

250g pork mince

⅔ cup (50g) fresh (made from day old bread) breadcrumbs

2 tablespoons fresh ricotta

1 egg, lightly whisked

¼ cup (20g) finely grated parmesan

½ cup flat-leaf parsley leaves, finely chopped

2 garlic cloves, crushed

16 small bocconcini mozzarella

Finely grated parmesan, extra, to serve

Basil leaves and crusty bread, to serve

subheading: Tomato sauce:

2 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

2 anchovy fillets in oil, drained, finely chopped

1 long red chilli, seeded, finely chopped

400g can chopped tomatoes

700ml btl tomato passata (sieved tomatoes)

1 dried bay leaf

Directions at taste.com.au

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