cheesy meatballs in spicy tomato sauce
1 onion, chopped
2 slices bacon, chopped
500 g beef mince
1/4 cup breadcrumbs
2 tablespoons parsley, roughly chopped
1 egg, lightly beaten
125 g cheddar cheese, cut into 1cm cubes
2 (400 g) cans diced tomatoes
1/2 cup roughly torn basil leaves
1 garlic clove, finely chopped
2 tablespoons tomato paste
1 small red fresh chili pepper, seeded and finely chopped
salt & freshly ground black pepper, extra, to taste
In a pan fry the onion with bacon for 3-4 minutes. Remove from the heat, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
Take 1 tablespoon of the mixture and flatten into a patty shape.
Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
Refrigerate meatballs for 10-15 minutes.
Cook in a large pan with some olive oil for about 6-7 minutes on each side on the medium heat.
Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
Cook uncovered on medium high for 10-12 minutes, stirring occasionally.
Serve with on their own with crusty bread or over pasta.