Mac n Mini Meaty Balls With Tomato & Mozzarella… By Lucy Simmons

By lucy  , , ,   ,

August 15, 2015

A truly simple, delicious & hearty evening supper. Macaroni with a white & cheesy coating in a rich & herby tomato meatball studded sauce, scattered with ripped mozzarella and a sprinkling of parsley...........

  • Prep: 20 mins
  • Cook: 1 hr 5 mins
  • Yields: 6 Generous


600 Grams Macaroni

150 Grams Mozzarella

600 ml Whole milk

40 Grams Butter

40 Grams Plain flour

120 Grams Strong cheese

2 tbsp Olive oil

1 Medium Onion, finely chopped

1 tsp Dried rosemary

1 Cloves Garlic, smashed & finely chopped

400 Grams Can of chopped tomatoes

600 Grams Finely minced beef

20 Grams Breadcrumbs

1 tsp Dried thyme

2 tsp Worcestershire sauce

3 tbsp Cold milk

Scattering Sea salt & black pepper

1 Scattering Parsley


1.  Cook the macaroni following the instructions on the packaging.

2.  Making the tomato sauce:  Heat the olive oil in a large sauté pan with a lid,  add the onion and fry for 5 minutes until golden.  Stir in the garlic, rosemary and 1 tsp of salt and cook for 1 minute stirring so that the garlic doesn't burn.  Add the tomatoes with a pinch of sugar and leave to simmer gently whilst making the meatballs and white sauce.

3.  In a large bowl mix together all the ingredients needed to make the meatballs and season with salt and pepper,  if the mixture is dry and not coming together add a bit more milk.  Roll the meat into mini meatballs about the size of a grape.  Arrange the meatballs in the tomato sauce and cook for 30 minutes stirring gently.

4.  To make the cheese sauce place the milk, butter and flour into a saucepan and keep stirring until it starts to thicken.  Once thick take it off the heat and add the cheese, keep whisking to a smooth sauce. Pour this mixture over the macaroni and stir until all the macaroni is coated.

5.  Preheat the oven to 180C.  Pour the macaroni cheese mixture into a large baking dish and scatter over the ripped mozzarella.  Spoon over the meatballs and tomato sauce, mixing together the two layers, add another handful of ripped mozzarella.  Bake for 20-30 minutes until the top is golden and bubbling, serve immediately.  Enjoy.


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