Mozzarella stuffed meatballs spaghetti

Prep time; 30 mins
Cooking time; 30 mins
Total time; 1 hour


For mozzarella stuffed meatballs

500g ground beef
1 slice white bread
1 egg
1 teaspoon garlic
1 teaspoon ginger
1 red chilli
1 medium onion
250g mozzarella cheese
¼ cup cilantro leaves
1 tablespoon beef bouillon powder
Salt and pepper to taste
2 tablespoons olive oil for frying

Spaghetti and tomato sauce

250g spaghetti
1 large tomato
1 medium onion
1 teaspoon garlic
1 teaspoon ginger
1 cup tomato paste
2 tablespoons olive oil
1 cup water
½ cup mozzarella cheese
Cilantro for garnish
Cheese for garnish (parmigiano reggiano)


Place tomato and onion in a food processor to make a puree; mince garlic; grate ginger, put aside

Cut mozzarella cheese into small cubes; mince garlic; grate ginger; dice chili; finely chop cilantro; remove crust and dice bread

In a large bowl, add the beef, diced bread, garlic, ginger, red chili, cilantro, onion, beef bouillon powder, egg, salt and pepper; mix until well combined

Divide beef into approximately 20 small balls

Wrap the meat mixture around each mozzarella cheese cube. Make sure the cheese is fully covered. Smooth the top, put aside

In a large saucepan over medium high heat, bring the 2 tablespoons of oil to boil. Add meatballs, cook until browned (but not well cooked) on all sides, about a minute or 2

Transfer meatballs onto a plate

Boil spaghetti according to the packet instructions; drain water,  put aside

In the same pan, boil the 2 tablespoons of oil over medium heat. Add garlic and ginger, cook until tender. Stir in tomato-onion puree and tomato paste. Cover with a lid, cook until tomatoes are well cooked, stirring occasionally

Add in water until it starts boiling. Add meatballs, cook for about 4-5 minutes, or until meat is cooked (Be careful not to overcook so that the cheese does not come out)

Add boiled spaghetti, cook for a minute or two. Garnish with cilantro. Remove from heat, add pieces of mozzarella cheese

Serve hot


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