I know, I know. Too good to be true.
Kitchen Sanctuary put together this fantastic recipe, and I included part of it in the card below. To make the full meatball, sauce, and pasta combo or even how to make this gluten free, find the full recipe here.
Meatballs: 4 good quality sausages taken out of their skins
500g (1.1lbs) lean minced beef 50g (1/2 cup) panko or fresh breadcrumbs 4 tbsp grated parmesan 1 small onion, finely chopped 1 tsp dried oregano 1 egg 2 tbsp olive oil
pinch of salt and pepper 1 x 200g (7oz) pack mozzarella, chopped into 24 chunks (2 extra, just in case)
For sauce and pasta, get the full recipe on Kitchen Sanctuary.
Preheat the oven to 190C/375f.
Mix all of the meatball ingredients except the mozzarella in a bowl with your hands. Squash it all together but don’t overmix as this will make the meatballs tough. Take a golf-ball chunk of the mix in your hands and flatten it into a pattie.
The place a chunk of mozzarella in the middle and wrap the meat around. Roll into a ball and place on a baking tray, then repeat with the rest of the mix. Put in the oven for about 20 mins. Keep an eye on them toward the end of the cooking time and turn the oven down a little if they start going too dark.