Mozzarella Meatballs with Veggie Spaghetti

Meatballs stuffed with mozzarella, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti.Mozzarella Meatballs with Veggie Spaghetti. So there are big lumps of creamy mozzarella wedged into beef meatballs, smothered  in a rich tomato sauce and served with carrot and courgette spaghetti. This would qualify as 'man grub' in our house. It's not meant to be sexist in any way but we refer to it as satisfying food for anyone who has been physically busy all day, maybe I should rename it 'wo-man grub'! Luckily, this one is really high in the veggie department.   I'm not going to lie, this dish takes some time to assemble the meatballs and make the veggie spaghetti. But it is fun, so if you have small people get them in the kitchen for this one. I have my 'Sue' chef, (much more fun than being 'sous'), and otherwise known as 'Bob'. His real name is William, my son who is 19 and on the Autistic spectrum. He loves food as much as I do. So here we go... Put the mince in a large bowl, add an egg, seasoning, a dash of worcester sauce and mix well. Meatballs stuffed with mozzarella, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti. Divide the mixture into eight and chop the mozzarella into eight even pieces. Use wet hands to shape a portion of mince into a ball and then flatten in your palm. Place a piece of mozzarella in the middle. Meatballs stuffed with mozzarella, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti. Bring up the sides by rolling in your hand. It takes a little patience. Meatballs stuffed with mozzarella, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti. Form the remainder and then dust in flour. It's a bit like making my Scotch eggs. Make the sauce by frying some onion until soft and then adding garlic, tomato puree, seasoning, sugar, vegetable stock and dried basil. Simmer until it's thick. It takes about 15 minutes. Mozzarella Meatballs, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti. While the sauce is simmering gently fry the meatballs until browned and then place in the oven at 180 degrees to cook through. Spiralize the vegetables or use some spaghetti. Mozzarella Meatballs, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti. The veggie spaghetti needs a couple of minutes in boiling water to keep its colour. Drain it well. I stir through a couple of tablespoons of pesto, (I know it's not the Italian way, so forgive me, it's what I like!) Spoon the spaghetti onto a plate, add a couple of meatballs and spoon some sauce over the top. Top with a little parmesan. Mozzarella Meatballs, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti. Get a fork and spoon and dig in! If you love cheese you won't be able to resist the mozzarella oozing all over.... What do you think about these mozzarella meatballs?
Mozzarella Meatballs with Veggie Spaghetti
Serves 4
Mozzarella Meatballs, smothered in a rich tomato sauce and served on a bed of courgette and carrot veggie spaghetti.
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For the meatballs
  1. 500g lean minced beef
  2. 1 egg
  3. 1 tsp salt
  4. 1/2 tsp pepper
  5. dash of worcester sauce
  6. 125g mozzarella, cut into 8
  7. 2 tbsp of flour
  8. Oil for frying
For the sauce
  1. 1 chopped onion
  2. 1 clove of crushed garlic
  3. 1 tin of chopped tomatoes
  4. 1 tbsp tomato puree
  5. 1 tsp salt
  6. 1/2 tsp pepper
  7. 1 tsp sugar
  8. 200 ml of vegetable stock (or boiling water with 1 veg stock cube)
  9. 1 tbsp dried basil
  10. 1 tbsp balsamic vinegar
For the Veggie Spaghetti
  1. 600g of carrot and courgette, spiralized
  2. 1 tsp salt
  3. 2 tbsp of pesto
  4. Freshly grated Parmesan to serve
For the Meatballs
  1. Mix all the ingredients together,apart from the flour, and divide into eight.
  2. With wet hands roll a portion of mince into a ball and then flatten.
  3. Place a piece of mozzarella in the middle and roll into a ball.
  4. Repeat with the remaining portions and then rolls the meatballs in flour.
  5. Fry the meatballs in a little oil until coloured and then transfer to the oven at 180 degrees for 15 minutes.
For the sauce
  1. Fry the onion in oil for a few minutes until softened and then add the garlic for a minute.
  2. Stir in the tomato puree, sugar, seasoning, vinegar, basil, stock and chopped tomatoes.
  3. Simmer for about 20 minutes until the mixture is thick.
For the veggie spaghetti
  1. Spiralize the courgette and carrot, (or just use one type), according to the instructions on your machine.
  2. Bring water to the boil with 1 tsp of salt and simmer for 2 minutes.
  3. Drain and stir in 2 tbsp of pesto of your choice, or use some of the sauce.
  4. Spoon the 'pasta' onto a plate, top with a couple of meatballs and smother with the sauce.
  5. Serve with freshy grated parmesan.
Chez Le Rêve Français http://chezlerevefrancais.com/

2 Comments Add yours

  1. Sheryl says:

    mmm. . . This looks delicious.

    1. amandrawren70@gmail.com says:

      Thank you for visiting. They are definitely a firm favourite!

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