Prep Time 25 mins
Cooking Time 1 hour
Oven temperature Pre-heat oven to 170oC/ 325oF/ gas 3
750g (1½ lb) lean minced beef
2 cloves garlic, crushed
1 small pinch dried chilli flakes
60g (2oz) freshly grated parmesan
30g (1oz) tomato puree
2 dashes of Worcestershire sauce
120g (4oz) Mozzarella, cut into twelve 10g pieces
1 onion or 2 shallots finely chopped
100g (4 oz.) smoked streaky bacon, finely sliced
1 garlic clove, crushed
1 can of chopped tomatoes
200ml vegetable stock
20g (¾ oz.) fresh basil leaves, chopped.
30g (1 oz.) freshly grated parmesan
Thoroughly mix all of the meatball ingredients together in a bowl.
Roll about 12 x 60g (2 oz.) mince balls and place them into a dish, cover and refrigerate until the sauce is ready.
Fry the onion and bacon over a medium heat until the onion is soft and the bacon is golden brown.
Add the garlic and cook for 1 minute.
Add the vegetable stock and bring to the boil, then the chopped tomatoes.
Finally stir in the basil and remove from the heat.
Pour over the meatballs and sprinkle the grated parmesan on top.
Cover with tin foil and bake in the hot oven for 35 minutes. Remove the foil and cook for a further 10 minutes.
Serve with freshly cooked spaghetti
Recipe from www.beefandlambni.com by kind permission