#meatballs#minced meat#parmesan#basil#Jamie Oliver
Tender meatballs made from a blend of pork and beef, seasoned with fragrant spices and herbs, stuffed with melted mozzarella, and simmered in a rich tomato sauce with Parmesan and fresh basil. Baked until golden and served perfectly with pasta.
Place a generous amount of black pepper, a pinch of salt, half a teaspoon of cumin, half a teaspoon of chili, and a bit of dried oregano into a mortar and crush everything together.
Add the ground spices to 900 grams of minced meat, a mixture of pork and beef.
Add two slices of breadcrumbs to the meat mixture.
In a pan, sauté the onion in olive oil, then stir in a teaspoon of Dijon mustard. Add this mixture to the meat and mix thoroughly.
Shape the meat mixture into meatballs of your preferred size. Wet your hands with water while shaping to ensure the meatballs are smooth and shiny.
If desired, stuff the meatballs by making a small hole in the center, placing a piece of mozzarella inside, and carefully sealing it.
Place the meatballs in a pan, pour over the tomato sauce, reduce the heat, and let them gently simmer.
Add Parmesan, mozzarella, and fresh basil torn by hand into the sauce.
Transfer the pan to an oven preheated to 180 °C (350 °F) and bake for about 20 to 30 minutes until the cheese melts, the meatballs are heated through, and they develop a slight golden crust.
Once cooked, serve the meatballs with the sauce spooned over them, sprinkle with extra Parmesan, and enjoy with pasta if you like.