Prep Time:  15 minutes        |        Cook Time:  30 minutes        |        Serves:  4

Ingredients

• 1 x   Westacre Mozzarella cheese ball
• 1 x 500g pack Ironbark pork and beef mince
• 1 small brown onion, finely diced
• 1 tsp Stonemill minced garlic
• 1 Lodge Farrms free range egg
• 1 tsp Stonemill sea salt
• 1/2 tsp Stonemill cracked black pepper
• 1 tsp Stonemill Italian seasoning
• 1/2 cup White Mill Breadcrumbs
• The Olive Tree Australian Extra virgin olive oil
• 1 jar Remano Australia tomato passata
• 1 x 6 pack Bakers Life hotdog rolls

Method

1. Preheat your oven to 200°C (180°C fan forced).  
2. Cut the Mozzarella cheese into cubes, about 1 x1cm.  
3. In a large bowl, mix the mince, breadcrumbs, egg, garlic, onion, salt, pepper, and Italian seasoning until just combined.
4. Using your hands, roll the mixture into balls, about 4cm’s 4cm in diameter, inserting a piece of cheese into the centre of each meatball, enclosing completely with the mince.
5. In a large oven-safe pan, heat a drizzle of olive Oil over medium heat cook the meat balls to seal, browning them on all sides  
6. In the same pan, pour in the passata sauce to cover and cook on low, simmering for 15-20 minutes, or until the meatballs are cooked through  
7. Remove from the oven and spoon onto sliced hot dog roll.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie