Mozzarella stuffed meatballs
Today is a rather special day. Exactly one year ago today I started up The Glasgow Scullery on a whim. Admittedly, I get easily bored with new projects and at best, I thought I would keep it up for a couple of months. I certainly didn’t think that anyone would bother to read my blog.
One year later and it continues to keep me busy. It’s had me scribbling down recipes at ungodly hours in the middle of the night and frustrated the hell out of me when something technical has gone wrong for no apparent reason.
But mostly, it’s made me ridiculously happy. Cooking truly is my passion in life, and so long as I can continue to share that with anyone who cares to listen, then I’ll be one happy girl.
So to celebrate The Glasgow Scullery’s one year birthday, I give you some rather special and scrumptious meatballs. They have just the right amount of naughtiness which characterise many of my recipes. Enjoy 🙂
250g pork mince
250g beef mince
1 tbsp dried basil
200g fresh mozzarella cheese, cut into 1/2 inch cubes
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 tins chopped tomatoes
1 tbsp tomato puree
1 tbsp apple cider vinegar
1 tbsp white sugar
400g dried penne pasta
In a large bowl, use your hands to mix together the pork and beef mince along with the dried basil and plenty of salt and pepper. Once the mixture is nicely combined take a small scoop – around the size of a golf ball and form a flattish round patty in the palm of your hand. Take a cube of mozzarella cheese, place in the middle of the patty and very carefully, use you hands to work the meat mixture around it in a ball, ensuring the cheese is fully sealed within. Make up the rest of the meatballs using the same method.
One all of your meatballs are made up, heat the olive oil in a large frying pan and start to brown the meatballs in batches, turning every couple of minutes to ensure an even, golden colour all over.
Once all of the meatballs are browned, use a slotted spoon and remove them from the pan. Add the chopped onion and garlic and cook for 4-5 minutes, stirring constantly, until the onion starts to soften down. Now add in the apple cider vinegar, sugar, tomato puree and tinned tomatoes. Stir well before carefully placing the meatballs back in the sauce. Turn the heat down to low and simmer gently for 30 minutes.
While the meatballs and sauce are simmering away, cook your pasta in boiling, salted water according to pack instructions.
After 30 minutes, your sauce should be wonderfully rich and thick and the meatballs beautifully juicy and tender. Check your sauce for seasoning before serving up over the cooked pasta.