- 500g Lamb Mince
- 10g Parsley
- 1/2 Diced Onions
- 1 Tsp Garlic Powder
- 100g Breadcrumbs
- 1 Eggs
- 1 Tsp Milk
- 100g Cubed Mozzarella
- 750g - 1000g Jar Pasta Sauce
These stuffed meatballs are filled with mozzarella and has become really popular lately and when I make them, I like to use the Albanian Qofte recipe (one of two that I use!) and ingredients. I love having opportunities to get my slow cooker out and I feel this recipe is much better cooked in this way, but alternatively can also be cooked in the oven. Stuffed meatballs are really easy to make and can be made ahead of time during the day.
Tip: You can make different textures by using different mince – swap lamb for beef to create different textures, or try adding mint to the lamb – it’s delicious!
Prepare the Pate
Prepare a clean large surface or as I do, work in a large flat dish.
Flatten the mince out and then scatter the onion, parsley, garlic powder, bread crumbs, salt and pepper over the top.
Make a little well in the middle and crack the egg into it and add the milk.
Knead everything together trying to ensure the ingredients are mixed equally, keep kneading until a soft pate is formed into one big pate ball.
Prepare into Stuffed Meatballs
Divide pate into 10 equal balls and roll each one into a rough ball. One at a time, push one piece of mozzarella into the middle and roll again until smooth and ensuring the cheese cannot be seen - completely covered with the pate.
Add a layer of sauce into the bottom of a slow cooker or a casserole dish, then add the 10 stuffed meatballs on top. Use the last of the sauce to put another layer over the stuffed meatballs ensuring all are covered.
Cover with a lid and cook for 6 hours high for slow cooking or 3 hours 180 degrees for oven cooking. When oven cooking, check regularly and stir a couple of times.