Preheat oven to 180C. Heat oil in a large frying pan
over medium heat. Add the bacon, onion and thyme and
cook, stirring, for 5-6 minutes or until golden.
Remove from heat and set aside to cool.
Combine the beef, veal and pork minces,
breadcrumbs, ricotta, egg, parmesan, parsley,
garlic and cooled bacon mixture in a large bowl.
Season with salt and pepper. Divide mixture into 8
even portions. Roll each portion into a large ball
(approximately the size of a tennis ball). Pierce
each meatball with 2 balls of bocconcini and cover
with the meat to enclose filling. Place meatballs
on a lined oven tray. Bake in preheated oven for
15-20 minutes or until firm.
In a saucepan heat up the passata sauce and season
with all purpose, oregano and bay leaves and simmer
while meatballs cook
Add the tomato sauce to the meatballs and cook in
the oven for a further 35 minutes or until meatballs
are cooked thorough. Serve with extra parmesan,
basil and crusty bread.
Originally Submitted
8/19/2013
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