Ingredients
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1 onion, chopped
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2 slices bacon, chopped
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500 g beef mince
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1/4 cup breadcrumbs
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2 tablespoons parsley, roughly chopped
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salt & freshly ground black pepper, to taste
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125 g cheddar cheese, cut into 1cm cubes
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2 (400 g) cans diced roma tomatoes
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1/2 cup roughly torn basil leaves
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2 tablespoons tomato paste
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1 small red fresh chili pepper, seeded and finely chopped
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salt & freshly ground black pepper, extra, to taste
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crusty bread or roll, to serve
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1 egg, lightly beaten
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1 garlic clove, finely chopped
Instructions
- Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
- Take 1 tablespoon of the mixture and flatten into a patty shape.
- Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
- Refrigerate meatballs for 10-15 minutes.
- Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes.
- Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
- Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
- Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally.
- Serve with on their own with crusty bread or over pasta.