Beef and mozzarella meatballs with fennel and silverbeet

Add a fresh twist on the classic pasta and meatballs.
beef & mozzarella meatballs with fennel & silver beet


Beef & mozzarella meatballs with fennel & silver beet


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.


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