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MEATBALLS STUFFED WITH MOZZARELLA IN A BOLOGNESE SAUCE

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 750 grams lean beef mince
  • 100 grams breadcrumbs
  • 1 egg lightly beaten
  • 2 medium onions finely chopped
  • 150 grams mini mozzarella balls
  • 2 tablespoons Flora Cuisine
  • 1 Knorr Garlic Flavour Pot
  • 1 Knorr Beef Stock Pot
  • 400 g fresh or canned tomatoes
  • 100 g grated Parmesan

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

518kcal

Energy (kJ)

2163kJ

Protein (g)

41.5g

Carbohydrate incl. fibre (g)

20.7g

Carbohydrate excl. fibre (g)

18.5g

Sugar (g)

5.2g

Fibre (g)

2.2g

Fat (g)

29.2g

Saturated fat (g)

12.4g

Unsaturated fat (g)

10.4g

Monounsaturated fat (g)

9.0g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.8g

Cholesterol (mg)

152mg

Sodium (mg)

1051mg

Salt (g)

2.63g

Vitamin A (IU)

871IU

Vitamin C (mg)

10.8mg

Calcium (mg)

376mg

Iron (mg)

4.27mg

Potassium (mg)

728mg

Total

3110kcal

12981kJ

249.2g

124.2g

110.9g

31.1g

13.3g

175.0g

74.6g

62.5g

54.1g

8.3g

5.0g

912mg

6306mg

15.78g

5228IU

64.5mg

2254mg

25.60mg

4371mg


  • 1 Preheat the oven to 220°C, 200°C fan, Gas mark 5.
  • 2 Mix together meat, breadcrumbs, egg and half the onion. Shape the mix into little meatballs of around 5cm diameter. The mix should make 18 balls. Press mini mozzarella into the center of each meatball and seal it inside.
  • 3 Grease a baking sheet with 1 tbsp of Flora Cuisine, and bake the meatballs in the oven for about 10 minutes.
  • 4 Meanwhile make the sauce. Heat the remaining Flora Cuisine and fry the rest of the onions and Knorr Garlic Flavour for 5 minutes until soft. Add 200ml of water, the Knorr Beef Stock Pot and tomatoes. Bring to a boil and simmer gently for 5 minutes.
  • 5 Add the meatballs to the sauce. Reduce the heat to low and simmer covered for about 10 more minutes. Serve topped with grated cheese.