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Serves
US | Metric
Ingredients
Meatballs
  • 500 g Beef Mince (20% Fat)
  • 3 Good Quality Pork Sausages
  • 1 tbsp Garlic Puree
  • 2 tbsps Panko Breadcrumbs
  • 2 tbsps Grated Parmesan Cheese
  • 1 Large Egg
  • 2 tbsps Flat Parlsey Chopped
  • 12 mini mozarella balls or cubed mozarella
  • pepper
Sauce
  • 2 Onions finely sliced
  • 1 celery stalk finely diced
  • 1 carrot finely diced
  • 2 bay leaves
  • 1 Sprig of Fresh Rosemary
  • 3 Sprigs of Fresh Thyme
  • 4 black garlic cloves sliced
  • 1 jar of Passata
  • 200 ml Beef Stock
  • 1 Large glass of red wine
  • salt
  • pepper
  • 30 grated parmesan cheese
  • 4 Nests of dried tagliatelle
  • basil oil (optional)
Mozzarella Stuffed Meatballs Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs
With Tagliatelle

Nice way to make your meatballs more interesting!

Prep 45 minutes
Total 1 hour 30 minutes

For the meatballs


  1. Mix all the ingredients well and weigh into 12 equal amounts
  2. Shape into a flat patty shape and place a mini mozzarella ball in the centre before shaping around into a meatball
  3. Rest in the fridge for 20 mins
  4. Heat a pan with a little oil, seal all the meatballs getting good colour all over then add to a roasting tin


For the sauce


  1. Heat a little oil in a pan
  2. Add the vegetables, herbs and garlic.. sweat down until softened
  3. Add the wine reduce by half
  4. Add the stock and reduce by half
  5. Add the passata, season with salt and pepper and simmer for 10 mins


Then add the sauce to the roasting tin with the meatballs, if you have any left over mozzarella and panko add this too.

Braise in an oven at 220c for 25 mins.


Serve with boiled tagliatelle, for an optional touch add a squeeze of basil oil and a splash of the pasta water to the cooked pasta.. stir through some of the sauce before topping with the meatballs and grating over fresh parmesan.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Mozzarella Stuffed Meatballs
With Tagliatelle

Nice way to make your meatballs more interesting!

favorite
print
rate
Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Meatballs
  • 500 g Beef Mince (20% Fat)
  • 3 Good Quality Pork Sausages
  • 1 tbsp Garlic Puree
  • 2 tbsps Panko Breadcrumbs
  • 2 tbsps Grated Parmesan Cheese
  • 1 Large Egg
  • 2 tbsps Flat Parlsey Chopped
  • 12 mini mozarella balls or cubed mozarella
  • pepper
Sauce
  • 2 Onions finely sliced
  • 1 celery stalk finely diced
  • 1 carrot finely diced
  • 2 bay leaves
  • 1 Sprig of Fresh Rosemary
  • 3 Sprigs of Fresh Thyme
  • 4 black garlic cloves sliced
  • 1 jar of Passata
  • 200 ml Beef Stock
  • 1 Large glass of red wine
  • salt
  • pepper
  • 30 grated parmesan cheese
  • 4 Nests of dried tagliatelle
  • basil oil (optional)

For the meatballs


  1. Mix all the ingredients well and weigh into 12 equal amounts
  2. Shape into a flat patty shape and place a mini mozzarella ball in the centre before shaping around into a meatball
  3. Rest in the fridge for 20 mins
  4. Heat a pan with a little oil, seal all the meatballs getting good colour all over then add to a roasting tin


For the sauce


  1. Heat a little oil in a pan
  2. Add the vegetables, herbs and garlic.. sweat down until softened
  3. Add the wine reduce by half
  4. Add the stock and reduce by half
  5. Add the passata, season with salt and pepper and simmer for 10 mins


Then add the sauce to the roasting tin with the meatballs, if you have any left over mozzarella and panko add this too.

Braise in an oven at 220c for 25 mins.


Serve with boiled tagliatelle, for an optional touch add a squeeze of basil oil and a splash of the pasta water to the cooked pasta.. stir through some of the sauce before topping with the meatballs and grating over fresh parmesan.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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