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Have a man sized hunger? Tuck into these tasty, saucy balls of meat.
Melt butter in pot over medium heat. Sweat onion and garlic. Add bacon and cook for a further few minutes until nicely coloured. Add carrot, celery, chilli, capsicum, basil leaves and bay leaf. Season with salt and pepper.
Add tomato paste and fry off for a minute or so. Pour in stock and tomato passata.
Reduce heat and simmer for 10 to 15 minutes or until vegetables start to soften and sauce thickens.
Meanwhile, in a large mixing bowl combine all ingredients for meatballs. Mix well with your hands and divide into 2 even portions. Shape into balls. Insert thumb into the ball and gently create a space for the filling. Place blue cheese and egg in the cavity and mold mince to cover hole.
Transfer sauce to an oven proof baking dish. Arrange meatballs on top and drizzle with olive oil. Transfer to a preheated oven at 180C for 10 to 15 minutes or until meatballs or crispy and golden.
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