The Batch Lady mozzarella-stuffed meatballs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady mozzarella-stuffed meatballs By You Magazine - February 16, 2020 Make these mozzarella-stuffed meatballs alongside the lazy lasagne for even easier meal prep. Danielle Wood MAKES 16 MEATBALLS SERVES 4 PREP 15 MINUTES COOK 30 MINUTES 500g minced beef 60g dried breadcrumbs 1 egg, beaten 2 tsp dried oregano 1 tsp chopped garlic, frozen or fresh 1 tbsp worcestershire sauce 210g tub mozzarella pearls 1 large jar tomato sauce 300g pasta of your choice grated parmesan cheese 1. Preheat the oven to 180C/160C fan/gas 4 and line a large baking tray with foil. 2. Put the minced beef, breadcrumbs, egg, oregano, garlic and worcestershire sauce in a large bowl then mix together with your hands until well combined. 3. To form the meatballs, divide the meat mixture into four equal-sized portions, then divide each portion into four again. Using your hands, gently flatten each piece of meat and place a mozzarella pearl in the centre, then form the meatball around the mozzarella, rolling in the palms of your hands to create a ball shape. 4. Place the meatballs on the baking tray, transfer to the oven and cook for 15 minutes, until golden and cooked all the way through. TO COOK Heat the tomato sauce in a pan until bubbling. At the same time, cook the pasta in a separate pan according to the packet instructions. Divide the pasta between four plates and top with the meatballs, then spoon over the tomato sauce. Serve hot, sprinkled with parmesan. TO FREEZE Set the cooked meatballs aside until cooled, then transfer to a labelled freezer bag along with the sauce. Freeze flat for up to three months. TO COOK FROM FROZEN Defrost fully in the fridge. Put the defrosted meatballs and sauce in a large pan over a medium-high heat and leave to cook for about 15 minutes, until the sauce is bubbling and the meatballs are piping hot all the way through. Serve as described above. Buy the Batch Lady’ s time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved