This was perhaps one of the most delicious dinners I’ve made in a long time. It was just ridiculously tasty and indulgent. I can’t take full credit – the meatballs themselves are a recipe from a random video that popped up on Facebook a while back.
The minute I saw Italian sausage on the ingredient list I sent for some Di Mambro’s sausages – they’re to die for. Lanarkshire locals, I highly recommend them!
450g minced beef
450g hot Italian sausage
75g breadcrumbs (2 slices of bread)
100ml of milk
½ bunch of parsley (chopped)
200g grated parmesan
15ml garlic powder
Salt & pepper
2 balls of mozzarella
- Put everything apart from the mozzarella into the food processor and blend together evenly.
- Take a tablespoon sized lump of meat and flatten in your hand and place in a chunk of mozzarella (I cut my mozzarella to approximately 3x3cm pieces) into the middle.
- Fold the meat around the mozzarella and then roll into a ball. I chilled my meatballs in my fridge for about 10 minutes to let them set.
- Usually I’d seal meatballs but I was running short for time, and the original instructions didn’t mention it so I didn’t, and they were absolutely fine! I placed them into my slow cooker in sauce on a high heat for 2.5 hours.
- I didn’t have time to make my own sauce so I mixed 3 sauces from Aldi who have a gorgeous range of ready-made sauces. I say this as someone who hates ready made pasta sauce!
- Serve with pasta or dauphinoise potatoes as a main course, or toasted sourdough as a starter. The leftovers were a delight in a baguette the next day too.
However you eat them, they’re a guaranteed crowd pleaser!