- Prep time
- 5 mins
- Cooking time
- 1 hour
- Serves 6
- A delicious twist on cheesy meatballs and sauce!
- 1 onion small, grated
- 250g lean beef mince
- 125g fresh breadcrumbs
- 1 tbsp crushed fennel seeds
- 1 tsp dried oregano
- 1 egg
- olive oil for frying
- 250g mozzarella, grated
- 100g mascarpone
- 1 jar Smoky Tomato & Garlic Sauce
Preheat the oven to 190°C/170°C fan/gas 5.
Put the onion, beef mince, breadcrumbs, fennel seeds, oregano and egg in a bowl with plenty of seasoning. Mix together then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs until almost cooked through. Once browned, scoop out of the pan and onto a plate.
Bring to a simmer the Smoky Tomato & Garlic Sauce. Bubble for around 10 minutes. Add back the meatballs.
Mix 200g of the grated mozzarella with the mascarpone and a little salt. Spoon the cheesy mascarpone over the meatballs in dollops, and scatter over the remaining grated mozzarella.
Bake for 30 minutes until the meatballs are piping hot and cooked through, and the top is golden and bubbling. Serve with crusty bread, pasta or rice.