Lunch

Beef and mozzarella meatballs with fennel and silverbeet

Each meatball has an oozy mozzarella centre and contains hidden goodness with silverbeet and fennel. Serve with chunky pasta and lots of grated parmesan!
beef & mozzarella meatballs with fennel & silver beet
6
4H

Ingredients

Beef & mozzarella meatballs with fennel & silver beet

Method

Beef & mozzarella meatballs with fennel & silver beet

1.Combine beef, breadcrumbs, rind, parmesan, eggs, chopped parsley and half the garlic in a large bowl; season to taste. Roll rounded tablespoons of mixture into balls, press a piece of mozzarella into the centre of each meatball, shaping as you go to completely enclose the cheese. Place meatballs on a tray, cover; refrigerate 20 minutes.
2.Preheat oven to 180°C (350°F).
3.Heat 2 tablespoons of the oil in a large frying pan over high heat. Add half the meatballs; cook 5 minutes or until browned all over, shaking pan occasionally. Transfer meatballs to a 3-litre (12-cup) ovenproof dish. Repeat with 1 tablespoon of oil and remaining meatballs.
4.Wipe out pan. Heat remaining oil in same pan over high heat; cook onion, fennel and remaining garlic, stirring, 5 minutes or until softened. Add fennel mixture to meatballs with passata, stock and silver beet; stir until combined. Season to taste.
5.Bake, covered, 45 minutes or until fennel is tender.
6.Meanwhile, 15 minutes before meatballs are ready, cook pasta in a large saucepan of boiling salted water until almost tender; drain and keep warm.
7.Serve pasta topped with meatballs, extra parmesan and extra parsley.

It is best to use a mince that isn’t too lean otherwise the meatballs will be dry. Cavatelli pasta resembles a split hot dog bun in shape. It is available from some delis and green grocers. You can use any other short or tubular pasta instead.

Note

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