We are looking for ways to give our menu a bit of a variety but also making it child friendly for our fussy children (more on that in another post!). So, with this in mind I set about making a recipe that included the kids favourite ingredient, mozzarella!
As red meat is a great source of important nutrients such as iron, zinc and B vitamins I decided to go down the route of making meatballs in a simple homemade tomato sauce, served with tagliatelle.
This recipe is so easy to make and tastes delicious. It was a firm hit with the whole family. The only thing I would change when I make them again is adding a little bit more mozzarella to give it even more oozing cheese in the middle!
Kayleigh loved these meatballs and was rather pleased that she managed to get the cheesiest one of them all! Ethan was being a little fussy however he did eat these which is an improvement for him!
- 500g steak mince (I used the 5% fat mince)
- 2 garlic cloves crushed
- 1tsp Oregano
- 40g breadcrumbs
- salt & pepper
- Mozzarella cubed into 1cm squares
- 1 onion finely chopped
- 1 clove garlic
- 1 tin chopped tomatoes
- 1 vegetable stock cube
- 100ml water
- 1tsp dried Italian herbs
- Slash of Worcestershire sauce
- Preheat the over to gas mark 6
- Combine all the meatball ingredients (apart from the mozzarella) in a bowl and mix together with your hands until all in well combined.
- Split the mixture into 10 even size meatballs
- Flatten the meatballs into a disc the size of your hand
- Pop in a mozzarella cube and cover them up with the mince disc back into a ball
- Fry until lightly browned
- Pop into a tray in the over for 20 minutes until cooked through
- Pop these to one side until your sauce is ready
- Fry off your onions in a large pan until golden
- Add your garlic and stir for a minute
- Add the tomatoes, stock cube, water, herbs and worcestershire sauce and mix together
- Bring to the boil and simmer for 10 minutes
- Add the meatballs back through and simmer for a few minutes
- Serve with tagliatelle or another pasta of your choice.
This post is an entry for the BritMums #HealthyRedMeat, sponsored by the Meat Advisory Panel