John Myers
Italian Meatballs with Sun-dried Tomatoes and Mozzarelle
The perfect italian meatballs with sun-dried tomatoes and mozzarelle recipe with a picture and simple step-by-step instructions.
- 5 Stems Oregano
- 1 Onion, peeled, diced
- 1 Garlic clove, peeled, diced
- 30 g Sun-Dried tomatoes
- 1 Egg size M
- 4 tbsp Breadcrumbs
- 1 tsp Mustard
- 1 tsp Sweet paprika powder
- 125 g Mozzarella
- 6 tbsp Olive oil
- 200 g Arugula
- Salt and freshly ground black pepper
- 400 g Ground beef
- Wash the oregano and shake to dry. Pluck the leaves from the stalks, put some stalks aside for the garnish. Chop the leaves large.
- Dice tomatoes. Knead the mince, onions, garlic, tomatoes, egg, breadcrumbs, oregano and mustard. Season with salt, pepper and paprika.
- Cut the mozzarella into 8 cubes. Shape the minced meat into 8 meatballs and fill each with a cube of cheese.
- 4 Heat tablespoon oil in a pan, fry the meatballs for about 15 minutes over a medium heat while turning.
- In the meantime, wash the rocket, spin dry. Mix with the remaining oil and season with salt and pepper. Arrange the meatballs with rocket on plates and serve.
Facebook Comments