Melt in the Middle ‘Giant’ Meatballs with Parmesan Mash
- 1800g minced beef
- 225g grated mature cheddar
- ½ pack of grated mozzarella
- 70g of parmesan (grated)
- 800g chopped tomatoes
- 45g tomato puree
- 40g olive oil
- 2 diced white onions
- 25g garlic
- 100g red wine
- Salt and pepper to taste
- 20g sugar
- 600g sweet potato mash
In a large mixing bowl add the mince, season and then mix together. Divide equally into 16 balls before flattening to make a burger shape.
Add the mozzarella and the mature cheddar to a food processor. Blend until it comes together and forms a ball.
Roll the cheese mix into 8 balls and place 1 ball into the centre of 8 burgers.
Top the 8 burgers with the remaining burgers and seal the edges together before rolling in your hands to form a ball.
Once you have 8 large filled meatballs rest them in the fridge for 2 hours.
For the sauce add the oil to a large sauce pan along with the diced onions, garlic and sweat potato mash. Cook over a low to medium heat until soft.
Add the red wine and reduce by half.
Add the tomato puree and the sugar, stir through and then add the chopped tomatoes and simmer over a low heat for 30 to 40 minutes before season to taste.
Pour the mash into a heavy based sauce pan and heat until piping hot, add the parmesan and stir until it has melted into the mash.
Place the meatballs onto a tray with silicon paper and then into a 180c preheated oven.
Cook in the oven for 15 to 20 minutes.
Once cooked serve on top of the mash along with the tomato sauce.