Cheese-stuffed meatballs

SERVES 6 PREP TIME 20 MINUTES COOKING TIME 1 HOUR 750g pork mince

250g premium beef mince

4 eggs

1 cup grated parmesan

1 large garlic clove, crushed

1½ cups fresh breadcrumbs salt and freshly ground black pepper 200g mozzarella cheese, cut into 1cm cubes spaghetti and fresh basil, for serving

SAUCE

1 tablespoon olive oil

2 garlic cloves, finely chopped 2 brown onions, finely chopped 2 x 600ml jars tomato passata ½ teaspoon dried oregano 1 teaspoon salt

½ teaspoon black pepper 2 teaspoons sugar

2 teaspoons red wine vinegar

Combine all the meatball ingredients except the mozzarella in a large bowl, and use your hands to mix thoroughly. Using damp hands, roll into meatballs about the size of a golf ball, keeping the size uniform. Press a cube of mozzarella into the meatball and make sure it is completely covered with the mince mixture. Place on a plate and refrigerate for at least 30 minutes before cooking.

SAUCE Heat the oil in a large chef pan over medium-low heat. Add the garlic and onion and sauté gently until the onion becomes transparent. Be careful not to brown it. Stir in the passata, oregano, salt, pepper, sugar and vinegar. Simmer the sauce for 5 minutes or until it thickens slightly. Taste and add more salt, sugar or vinegar, as required.

Drop the chilled meatballs into the sauce and simmer for 1 hour.

Serve meatballs tossed through spaghetti, sprinkled with fresh basil.