250 g pork mince
250 g beef mince
2 teaspoons garlic powder
1 tablespoon onion granules
¼ cup dried breadcrumbs
1 egg, lightly beaten
¼ cup finely chopped fresh herbs (we used parsley and basil)
4 x 2 cm cubes mozzarella
575 g jar tomato and basil pasta sauce
8 slices sourdough ciabatta, toasted
- Preheat oven to 180°C (160° fan forced). Combine mince, garlic powder, onion granules, breadcrumbs, egg and herbs in a bowl. Season with pepper. Divide the mixture into four portions. Press a cube of mozzarella into the centre of each portion then shape into balls to enclose the cheese. Cover and chill for 30 min.
- Heat 1 tablespoon olive oil in a large flameproof casserole dish over medium-high heat. Add meatballs and cook on all sides for 5-6 min or until browned all over. Remove from heat. Add pasta sauce, cover and bake for 25-30 min or until meatballs are cooked through.
- Place four toasted ciabatta slices onto serving plates, top each one with a meatball and spoon over the sauce. Serve with a side salad and remaining bread on the side.