Ingredients
500g lean beef mince
2 tbsp tomato paste
1 tsp dried oregano leaves
2 tbsp water
75g mozzarella
cut into 1cm squares
Equipment
- 1 large bowl
- 1 non-stick frypan
Instructions
- Combine mince, tomato paste, oregano and water in a large bowl. Mix well and form 2 tablespoonfuls of mixture around a piece of mozzarella to form a small meatball. Make sure you completely cover the cheese so it does not leak out during cooking. I made about 20 meatballs.
- Heat a non-stick frypan to low-to-medium heat. Cook meatballs until browned on all sides and cooked through, about 15 minutes. I cooked them on a low heat, cooking top and bottom, then each side, turning very carefully.
- Serve meatballs with pasta (see note below).
Notes
Tip
The cheese in the middle is the clincher, I think.
Variation
I served these meatballs with penne with some pesto and peas stirred through.
