Meatballs are another favourite in my household, especially when paired with mozzarella. These meatballs are also jam-packed with herbs, enhancing the flavour of the dish. You can swap the beef mince for pork mince or turkey mince, if you prefer.
Serves 4-6
Combine all ingredients, except mozzarella, in a bowl. Divide the mix into 16 and wrap the mince around each piece of mozzarella, to form the meatballs. Cover and chill in the fridge.
Heat 3 tablespoons of the vegetable oil in a medium saucepan over medium-high heat. Add the onions and table salt and cook for 7–10 minutes until soft, then add the tomato purée.
Cook for a further 4 minutes then add the remaining ingredients for the sauce. Simmer gently for 25 minutes, stirring regularly, until thick and flavoursome. Remove the bay leaves and blend with a stick blender until smooth. Adjust seasoning if necessary.
Heat the remaining 3 tablespoons of vegetable oil in a large frying pan over medium-high heat. When hot, add the meatballs (in batches, so you don’t overcrowd them). Brown them for 5 minutes.
Place the meatballs in a 20cm square baking dish. Cover with the tomato sauce (you might have some left over; if so, freeze it and serve it over pasta), chopped basil and grated cheese and bake for 20 minutes until bubbling.
This recipe is from Marcus’ cookbook, New Classics. Find your copy here.