Mozzarella Stuffed Meatballs with Sour Cream Sauce

This is one of the boys favourite meatball recipes, when they were little they loved the fact that there was hidden cheese in the meatballs!

The sauce is lovely and creamy and works well with enchiladas too.

Makes 32 meatballs.

Ingredients

Meatballs

1kg minced beef

32 fresh mini bocconcini, or small pieces of mozzarella

1/2 large onion, chopped finely

1 egg, beaten

3 tablespoons freshly chopped oregano

2 teaspoons chipotle chilli powder

2 teaspoons salt

Freshly ground pepper

Sauce

50g butter

1/2 large onion, chopped finely

2  jalapeño chilli, deseeded and diced

2 cloves garlic, minced

70g gluten free plain flour

650mls chicken stock

500mls sour cream

1 teaspoon cayenne powder

1 tablespoon ground coriander

salt and pepper

coriander leaves to garnish

Method

To make the meatballs, combine the mince, onion, egg, oregano, chilli, salt and pepper in a large bowl.

Drain the bocconcino and pat dry.

Take a little meat and squash it around the cheese to make a ball, repeat with the remaining cheese to form 32 balls.

Set aside.

In a large pan, melt the butter, add the onion, garlic and chilli.

Cook over a medium heat until the onion is fully cooked.

Stir in the flour and cook for 1minute.

Add the chicken stick and whisk to combine.

Bring the stock up to the boil, stirring all of the time.

Once it has thickened, remove from the heat and add the sour cream, cayenne pepper and coriander, combine well and set aside.

Heat an oven proof frying pan over high heat, add the meat balls and cook quickly, just enough to brown the outsides.

Lift the meatballs out of the pan, pour the sauce into the meatball pan and pop the meatballs on top of the sauce.

Preheat the oven to 190 degrees Centigrade.

Bake the meatballs and sauce for 30-40mins.