Mac ‘N’ Meatballs in Mozzarella….Or could it be Pizza…….

By Simon    

June 4, 2014

A great, family friendly dish with very delicate flavours, dotted with tiny bite-size meatballs and not too spicy! Easy to prepare in advance for a week night supper, served with a simple green salad. Or here is a thought, make or buy a few large pizza bases and simply add the mix to the base..hey presto a truly delicious, Mac "N" Meatball Mozzarella Pizza, simple teatime treat. Enjoy!

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 6 Generous


500 Grams Beef

20 Grams Fresh breadcrumbs

1 tsp Dried thyme

1 tbsp Worcestershire sauce

1 tbsp Tomato ketchup

3 tbsp Milk

500 Grams Macoroni

50 Grams Butter

60 Grams Plain flour

625 ml Milk

1/2 Medium White onion

Scattering Sea salt and freshly milled black pepper

1 Dash Olive oil

1 Medium Onion

1 tsp Dried rosemary

1 Cloves Plump garlic clove

400 Grams Chopped tomatoes

1 Pinch Sugar

2 Handful Fresh mozzarella



Bring a large saucepan of water to the boil.  Add coarse sea salt and let the water return to a rapid boil.  Add the macaroni, stir well and cook according to the packet instructions or until tender.  Stir occasionaly to prevent the tiny macs from sticking together.  When cooked, drain and rinse well under cold running water.  Place in a colander to drip dry and set aside.

Tomato sauce.

Heat oil in a large sauté pan with a lid.  Add the onions and cook over a medium heat for about 5 minutes, until just golden.  Stir in the rosemary, garlic and 1 tsp fine sea salt, cooking gently for 1 minute and taking care not to let the garlic burn.  Add the tomatoes and sugar, simmer gently and stir occasionally, while you prepare the meatballs.


Put all the ingredients in a large bowl, season with salt and pepper, mix thoroughly with your hands and adjust the consistency, the mixture should be soft so that the meatballs have a smooth, not crumbly texture.  Shape the mix into mini meatballs, about the size of cherry tomatoes.  Taste the sauce and adjust seasoning, place meatballs in a single layer over the sauce, cover and continue to simmer gently. approx 20 minutes until cooked through.

Bechamel sauce.

In a small saucepan gently warm the milk infused with the studded onion, pour into a jug and remove onion.  In the pan melt the butter, stir in the flour and cook out for 1 minute. stirring continuously.  Gradually pour in the infused milk, whisking continuously for 3-5 minutes until combined and the sauce has thickened.  Season to taste adding a few handfuls of ripped mozzarella.  Add the cooked macaroni, mix and coat well.

Place the macaroni and sauce in an oven proof serving dish, sprinkle with the remaining mozzarella, spoon the saucy meatballs over the top and gently with a spoon mix the dish together, the mixtures do not have to blend completely.  Give it a final crack or 2 of fresh black pepper and place in a moderate oven for 20-30 minutes until golden and bubbling. Serve immediately and watch as the whole dish is devoured in front of your eyes.

Now here is an idea for a quick teatime treat - Make or buy a few fresh pizza bases and simply add the dish to the pizza base and bak for 20 minutes, hey presto ..... Mac 'N' Meatball Mozzarella Pizzas......  All served with a leafy green salad.   Enjoy!





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