- Prep time
- 5 mins
- Cooking time
- 1 hour
- Serves 6
- A delicious twist on cheesy meatballs and sauce!
- 1 small onion, grated
- 250g lean beef mince
- 125g breadcrumbs
- 1tsp crushed fennel seeds
- 1tsp dried oregano
- 1 egg
- Olive oil for frying
- 150g mozzarella, grated
- 50g 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 mixing bowl. Mix together and shape into 20 medium sized meatballs.
Heat 2 tablespoons of oil in a pan and brown the meatballs until almost cooked through.
Add jar of Smoky Tomato & Garlic Sauce to the meatballs. Fill empty jar with water, shake and pour over too. Simmer and stir for 2 minutes.
Transfer the meatballs mixture into a casserole dish.
Separately, in a bowl, mix 100g mozzarella with the mascarpone. Spoon the cheese mix over the meatballs. Scatter over remaining mozzarella.
Bake for 10 minutes until the meatballs are piping hot and the cheese is melted. Serve with pasta and garlic bread.