Mozzarella-Stuffed Meatballs

in Tomato Broth with Kale
Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.
Cals 854 · Prot 52 · Carbs 26 · Fat 61
Low-Carb
Try Hello Chef Now
30 min
photo
Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.
Cals 854 · Prot 52 · Carbs 26 · Fat 61
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Beef mince
350 Grams
Mozzarella ball
125 Grams
Red onion
1 Piece
Dried oregano
2 Grams
Garlic powder
2 Grams
Worcestershire sauce
15 ML
Salt
0.5 Tsp
Broth
Spring onion
40 Grams
Carrot
1 Piece
Garlic cloves
2 Piece
Kale
100 Grams
Olive oil
1 Tbsp
Water
600 ML
Chicken stock cube
0.5 Piece
White balsamic vinegar
15 ML
Tomato paste
70 Grams
Green pesto
30 Grams
Black pepper
0.5 Tsp
Salt
0.5 Tsp
Garnish
Parmesan
30 Grams

Tips for fussy eaters

Serve over boiled pasta!

Pro tip

Add a pinch of sugar to the tomato broth to round off its taste.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep meatballs

Drain, squeeze and chop all of the mozzarella into a total of 6/9/12 pieces. Peel and grate the red onion. Add the mince, onionoregano, garlic powder and Worcestershire sauce to a large mixing bowl. Season with salt. With clean hands, knead until all the ingredients are fully combined. 
photo

2 Shape meatballs

Divide the mixture into 6/9/12 pieces. Shape each piece into a meatball, with a piece of mozzarella in the middle. Take care when doing this, the meatballs shouldn't have cracks or they will burst open. Refrigerate.
photo

3 Prep

Trim and finely chop the spring onion. Peel and finely chop the carrot. Peel and crush the garlic. Remove the kale from its stem and chop it roughly. 
photo

4 Sauté

Heat a large non-stick pan over a medium heat with a generous drizzle of oil. Once hot, add the meatballs, spring onion and carrot to the pan and fry for 4-5 min or until the carrot is softened and the meatballs are browned. Add the garlic and fry for 30 sec further.
photo

5 Simmer

Add the water, stock cube, balsamic vinegartomato paste and kale to the pan and simmer for 12 min or until the meatballs are cooked through. Turn the meatballs half way through cooking. Season to taste with the pesto and pepper and salt
photo

6 Serve

Meanwhile, grate the Parmesan. Serve the meatballs and the broth in shallow bowls and garnish with the grated Parmesan.

Tips for fussy eaters

Serve over boiled pasta!

Pro tip

Add a pinch of sugar to the tomato broth to round off its taste.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Spicy Indonesian Steak Salad
with Peanuts
Vietnamese Lemongrass Chicken
and Glass Noodle Bowl
Japanese Chicken Thighs
with Miso Eggplant and Cucumber
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy