Giant Stuffed Meatball with Tomato Sauce

Ingredients

Serves 1

• 150g beef mince
• Salt and pepper
• 50g mozzarella
• 2 tsp olive oil
• 1 clove garlic, peeled and crushed
• 300g passata
• 1 tsp tomato puree
• 1 pinch mixed dried herbs
• 10g parmesan, grated
• 1 small bunch basil, chopped

Total time: 65 minutes

Method

Season the mince with salt and pepper then roll into a ball before flattening out. Press the mozzarella into the middle then wrap the meat around to seal. Re-roll into a neat ball, put onto a plate and chill in the fridge for 20 minutes.

Preheat the oven to 180ºC. Heat the oil in a deep frying pan over a medium heat, add the meatball and fry for 3-4 minutes, turning regularly until browned all over. Remove from the pan with a slotted spoon and transfer to a small ovenproof dish.

Add the garlic to the frying pan, fry gently for a minute then add the tomato purée. Fry for a minute then pour in the passata and dried herbs. Bring to a simmer, season with salt and pepper then remove from the heat and spoon over the meatball.

Bake the meatball for 25-30 minutes, basting occasionally with the sauce. Leave to cool slightly then scatter over the parmesan and basil to serve.

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