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.