Meatballs with mozzarella and bruschetta herbs

Meatballs with mozzarella and bruschetta herbs

Enjoy, enjoy, delicious meatballs with a mozzarella filling, finished with the tastiest herbs.

You really have to try this recipe! The taste jumps and dances around in your mouth! Both young and old will love these stuffed meatballs with mozzarella and bruschetta herbs :-) The recipe is also ultra-simple and quick to prepare. I served the meatballs here with a tasty and fresh herb salad.


This is what you need for ingredients:

• 1 kg mixed minced meat (I used pork and veal minced meat)
• Small mozzarella balls (you can also take a piece of mozzarella and cut it into small pieces)
• handful of fresh basil leaves, shredded
• 1 egg
• about 3 soup spoons of breadcrumbs


For the sauce I used the following:

• 1 small onion chopped
• 1 carrot scraped and cut into small cubes
• 1 red pepper cut into small cubes
• 1 jar of peeled cherry tomatoes

This is what you need for ingredients from our herb shop:

• bruschetta herbs
• pepper
• salty
• pizza seasoning

> Flavor products


And this is how you proceed:

1. Place the minced meat in a large bowl and add the egg, shredded basil leaves, breadcrumbs, salt and pepper. Mix everything together well.

2. Now take enough minced meat to make a ball. But first make it into a hamburger.

3. Place a ball of mozzarella cheese in the middle. Then add half a teaspoon of bruschetta herbs and close the ball nicely. Be careful that there are no holes in the ball, otherwise the cheese will leak out during baking.

4. Fry the balls in some olive oil and let them cook completely.

5. For the tomato sauce, fry the onion in some olive oil. Then add the finely chopped carrot. Let it simmer for a while and then add the pepper cubes. Let it simmer again for a while. Now add the peeled cherry tomatoes and a tablespoon of pizza spices and some salt and pepper. Let the sauce simmer gently.

6. I served the balls with a fresh salad of young lettuce leaves. Below that I mixed a handful of fresh basil leaves, a handful of fresh coriander leaves and a bunch of cressonnette. Plus some finely chopped radishes.
As a dressing for the salad, I added a tablespoon of sweet tomato vinegar, a pinch of espelette pepper and 2 tablespoons of fruité vert olive oil and some fleur de sel. Stir briefly and then pour over the salad. Mix it up briefly with your fingertips. Then simply serve with the meatballs with mozzarella and bruschetta herbs and the tomato sauce.
You can enjoy some delicious pasta with this, some rice or why not some roasted potatoes from the oven?

I am very curious about your creation! Share your homemade meatballs on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.

Enjoy and see you soon! ;)


--Birger's Kitchen--


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