Sleeves rolled up! Hands washed but still damp, let’s get rolling! The skill is in wrapping the mozzarella cheese entirely with the meat, so it’s hiding, ready to be discovered when everyone tucks in. Surprise, surprise!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
Salt and Pepper*
Some meatballs may break open as they cook — don't worry, they will be just as delicious!
Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Cut the mozzarella cheese into 1/2-inch cubes. Peel and grate the shallot(s). Pick the basil leaves off the stems and tear into smaller pieces. (Reserve the basil stems — we'll use them to add extra flavour to the sauce!)
In a large bowl, combine the ground beef, shallot, garlic and half the Italian seasoning. Season with salt and pepper. Shape the beef mixture into 1-inch meatballs around each cube of mozzarella. (TIP: Save your extra mozzarella cubes for garnish!)
Meanwhile, add the spaghetti to the boiling water and cook until tender, 10-12 min. When the pasta is tender, reserve 2 tbsp pasta water (double for 4 ppl) and drain the pasta.
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, gently turning the meatballs occasionally, until golden-brown on all sides, 3-4 min.
Add the basil stems, diced tomatoes, broth concentrate(s), reserved pasta water and remaining Italian seasoning to the pan. Reduce the heat to medium-low. Cover and simmer until the meatballs are cooked through, 6-8 min. Season with salt and pepper.
Remove the basil stems from the sauce and discard. Stir the basil leaves into the sauce. Divide the spaghetti between bowls. Spoon over the sauce and top with the meatballs. Sprinkle over any remaining mozzarella cubes.