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 this Facebook video.
The minute I saw Italian sausage on the ingredient list I sent for some Di Mambro’s sausage – it’s to die for. Lanarkshire readers, I highly recommend them! Some of you will remember that I blogged about their pasta sauces last year.
450g minced beef
450g hot Italian sausage
1 cup of breadcrumbs (2 slices of bread)
1/2 cup of milk
1/2 cup of chopped parsely
1/4 cup of grated parmesan
1tbsp garlic powder
Salt & pepper
2 balls of mozzarella
I’m going to hold my hand up and apologise for the cups measurements. I used to always convert them into metric measurements but now that I have my little china cup measuring devices I just don’t bother. I have succumbed to American measurements.
- Put everything apart from the mozzarella into the food processor and blend together evenly.
- Taken 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 got creative and mixed 3 sauces from Aldi who have a gorgeous range of sauces!
To accompany the meatballs on the plate we had dauphinoise potatoes (they’re amazing with meatballs, as inspired by my favourite tapas combinations), a side salad and this gorgeous sundried tomato & mozzarella flatbread from ASDA (which I crammed my leftover mozzarella into).