Looks Good Lets Eat

Great recipes made easy.

  • Home
  • This is me!!
  • Recipes
    • Breakfast
    • Salads and Starters
    • Main Courses
    • Side Dishes
    • Desserts & Cakes
    • Misc.
  • Login
    • Register
    • Logout
  • Contact me!

Stuffed Meatballs & Tomato Sauce

28 February 2021 by Alan Brewer Leave a Comment

Amazing stuffed meatballs with the best chunky vegetable tomato sauce.

Stuffed Meatballs & Tomato Sauce

Stuffed Meatballs & Tomato Sauce

Alan Brewer
Amazing stuffed meatballs and chunky vegetable tomato sauce.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 320 kcal

Ingredients
  

Meatballs

  • 250 g Beef Mince 5% fat
  • 250 g Pork Mince 5% fat
  • 1 tsp Salt
  • pinch Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Mixed Herbs
  • 1 Egg Yolk Medium
  • 1/2 tsp Dried Parsley
  • 70 g Cheddar Cheese Cut into 12 equal pieces
  • 1 tbsp Olive Oil

Chunky Vegetable Tomato Sauce

  • 1 tbsp Olive Oil
  • 100 g Courgette Chopped into small cubes
  • 1 Medium Carrot Chopped into small cubes
  • 1 Onion Chopped into small cubes
  • 5 Closed Cup Mushrooms Chopped into small cubes
  • 50 g Tomato Puree
  • 1 tbsp Dried Oregano
  • 1 tsp Onion Granules
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Parsley
  • 1 tsp Red Wine Vinegar
  • 1 Beef Stock Cube made into 150ml
  • 1 tbsp Worcestershire Sauce
  • 1 400g Tin Chopped Tomatoes

Instructions
 

Meatballs

  • Mix all of the meatball ingredients (less the cheese) in a bowl until combined then divide them into 12 equal pieces.
  • Shape each meatball around a piece of cheese and ensure they are well rounded and sealed.
  • Heat the oil in a frying pan over a medium to high heat and fry off the meatballs, turning occasionally until browned all over. About 10 minutes then place to the side.

Chunky Tomato Vegetable Sauce

  • Heat the oil in a casserole dish or deep saute pan then fry off the courgette, carrot, onion and mushrooms over a medium heat until soft. About 5 minutes.
  • Add the oregano, onion granules, basil, parsley and tomato puree and fry for a minute.
  • Add the red wine vinegar, beef stock, worcestershire sauce and chopped tomatoes. Reduce the heat to a simmer.
  • Add the meatballs, place a lid onto your pan and simmer for about 10 minutes. Check a meatball to ensure they are cooked through before serving.
  • Serve on Spaghetti with some grated parmesan.

Notes

This recipe has been adapted from one we had seen in Pinch of Nom first cook book.
The calories are a guide calculated using myfitnesspal so may not be 100% correct. They also do not include the Spaghetti or Parmesan in the serving suggestion.
Keyword Meatballs, Beef, Pork, Vegetables, Sauce

Filed Under: Main Courses Tagged With: Meatballs

About Alan Brewer

Hi and welcome to Looks Good Let’s Eat.

My name is Alan Brewer, and this is my blog. My idea is to share wonderful recipes that me and my family love and adore as well as some of my hobbies along the way.

« Hazelnut and Chocolate Granola
Crispy Chilli Tofu »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The Author

Hi and welcome to Looks Good Let’s Eat.

My name is Alan Brewer, and this is my blog. My idea is to share wonderful recipes that me and my family love and adore as well as some of my hobbies along the way.

Follow LGLE

FacebooktwitterpinterestrssinstagramFacebooktwitterpinterestrssinstagramby feather

More Posts

Saag Paneer
Chinese Meatballs
Stuffed Meatballs & Tomato Sauce
Hazelnut and Chocolate Granola

Posts Calendar

May 2022
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Apr    

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress