Mozzarella Meatballs in Tomato Sauce


Mozzarella Meatballs in Tomato Sauce

  • Preparation time
  • Preparation time

    25 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    65 People
  • Goody kitchen


1 ½ slices white bread, crust removed
¼ cup milk
250-grams ground beef (or minced beef)
250-grams ground Lamb (minced pork)
1 small Red onion, finely chopped
2 garlic cloves, minced
1 egg
¼ cup fresh grated parmesan cheese
1 tsp each of dried basil and oregano
¼ cup fresh parsley, finely chopped
1 tsp Goody chicken cubes 
Salt and pepper, to taste
Tomato Sauce:
2 tbsp olive oil, divided
1 large Red onion, finely chopped
4 garlic cloves, minced
1 (700-gram) bottle of Goody sieved tomato 
¼ cup water
2 tsp each of dried basil and oregano
1 tsp red chili flakes (optional)
Salt and pepper, to taste
1 ½ cups shredded mozzarella cheese
Fresh Basil or Parsley, chopped to garnish


1.    Preheat oven grill on medium high heat, or main oven to 430°F | 220°C.
2.    Tear bread into small pieces and combine with the milk in a large bowl. Press the bread down into the milk to fully submerse and soak into the bread. Set aside.
3.    While the bread is soaking, get all of your meatball ingredients chopped and ready. Combine all of the meatball ingredients in the bowl with the soaked bread, and mix well with your hands.
4.    Roll about two tablespoons worth into one meatball and form into a ball. Repeat with remaining meatball mix.
5.    Heat one tablespoon of olive oil in a large well-seasoned skillet or non-stick pan over medium high heat. Brown the meatballs on all sides until golden (they won't be cooked all the way through, but you will finish them off in the sauce). Transfer to a warm plate.
6.    Heat the remaining tablespoon of olive oil in the pan. Fry the onion until transparent (about 2 minutes), while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant. Stir through the sieved tomatoes, water, herbs, chili flakes (if using), salt and pepper. Mix together well with a wooden spoon; bring to a simmer. Reduce heat down to low and taste test. 
7.    Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate.Allow the meatballs to cook for a further 20 minutes, covered and still on low heat, while turning and stirring the sauce occasionally, until meatballs are cooked through.Top with the mozzarella cheese; transfer to the oven and grill or bake on the middle shelf of your oven, until the cheese has melted and is bubbling.
8.    Garnish with the freshly chopped parsley and extra dried oregano and/or basil. Serve over pasta, mashed potatoes or rice.