100gms/3.5 oz Buffalo Mozzarella sliced and torn or grated mozzarella.
Basil leaves for garnish
Instructions
Meatballs Method
Mix all ingredients together and hand form firmly into 16 large (tablespoonful) meatballs.
Heat a splash of EVOO in a heavy based frying pan on medium and cook meatballs till till cooked through, taking care not to brown. Remove meatballs from pan and use the pan to make the tomato sauce.
Rich Italian Tomato Sauce Method
Heat a splash of EVOO in the frying pan and add the onion, sauteeing on medium till transluscent.
Add the garlic and saute for 1 minute. Add remaining ingredients and bring to the boil.
Turn the heat down to a simmer and continue cooking for 20 minutes.
Meanwhile heat oven to 180 C/350 F fan forced.
To Assemble Dish
Spoon a small amount of tomato sauce on the base of a baking dish that will fit your meatballs.
Place the meatballs evenly distributed into the pan on top of the sauce.
Spoon the remaining sauce on top of the meatballs.
Place a torn piece of buffalo mozzarella cheese on top of each meatball or sprinkle with grated mozzarella cheese. Place a basil leaf on top of each meatball.
Bake in the oven until the dish is hot and the cheese has melted, for 10 -15 minutes.
Serving Suggestions
Serve with hot zucchini zoodles.
Serve with Cauliflower Mash or rice and your favorite vegetables on the side.