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Melt in the middle meatballs

Melt in the middle meatballs

https://www.coop.co.uk/recipes/melt-in-the-middle-meatballs

These juicy meatballs are perfect for weeknights, as they can be cooking while you’re at work

  • Feeds 4 Feeds 4
  • Ready in 5 hours 30 minutes

Each serving contains

  • Energy
    32%
    2714kj 645kcal
  • Fat
    Med 24%
    17.1g
  • Saturates
    High 39%
    7.7g
  • Sugar
    Low 18%
    16.1g
  • Salt
    Low 17%
    1.02g

% of adult’s reference intake | Carbohydrates per serving : 74g

Ingredients

  • 500g pack Co-op 5% fat British beef steak mince
  • 75g fresh breadcrumbs
  • 1 tsp oregano
  • 1 Co-op British free range egg, beaten
  • 125g ball Co-op mozzarella, torn into 12 pieces
  • 1 tbsp Co-op olive oil
  • 1 red onion, finely chopped
  • 400g can Co-op chopped tomatoes
  • 500g carton Co-op Italian passata
  • 1 tbsp red wine vinegar
  • 1 tbsp Co-op Fairtrade light brown soft sugar
  • 1 tsp dried rosemary
  • 240g Co-op spaghetti
  • Handful basil leaves

Method

  1. Put the mince in a bowl with the breadcrumbs, oregano and egg
  2. Season and mix everything with your hands, then shape into 12 balls
  3. Push your thumb into the middle of a meatball, then stuff the hole with a piece of mozzarella and reshape the meat around it
  4. Repeat until all of the meatballs are stuffed
  5. Chill in the fridge for 15 mins
  6. Heat the oil in a frying pan and fry the meatballs for 2-3 mins, until they are coloured all over
  7. Remove from the pan and set aside
  8. Gently fry the onion in the same pan for 3-4 mins
  9. You can add the meatballs and onion straight to the slow cooker without searing them first, but it’s worth the effort if you have time
  10. Put the onion and meatballs in the slow cooker, then add the tomatoes, passata, red wine vinegar, sugar and rosemary
  11. Cook on low for 4½ hours
  12. Remove the meatballs with a slotted spoon and set aside
  13. Add the spaghetti to the sauce, making sure that it’s fully submerged — you may have to break it in half, depending on the size of your slow cooker
  14. Cook, covered, for a further 25 mins until the spaghetti is al dente, then return the meatballs to the slow cooker and warm through
  15. Serve garnished with the basil leaves

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