Beef meatballs with Mozzarella & Basil
It’s Sunday, and it’s The Semi-Naked Chef’s time to prepare breakfast. Luckily I had the foresight to pop out yesterday to gather some provisions. What are we having for breakfast this Sunday then? Well folks we are having Beef meatballs with Mozzarella & Basil. Oh yeah baby. Juicy meatballs, crunch from baked breadcrumbs, with gooey melted cheese and sweet basil overtones. Sounds good right?
I have decided to do video and written for this one – as the ball creation is easier shown than written how to. But make your own choice of media hey, that’s why I give the choice in the first place. But the photo above shows these beauties once the cooking is done, man oh man if it wasn’t 0830am I’d be cracking a beer right now, yum oh yum, so Shiok, Beef meatballs with Mozzarella & Basil.
To make 8, rather large Beef meatballs with Mozzarella & Basil;
- 400g minced beef;
- 3 eggs;
- A packet of sweet basil;
- A Mozzarella ball;
- A teaspoon of finely chopped garlic; and
- Sea salt & cracked black pepper.
- In a bowl add the beef mince, 2 of the eggs, the garlic and salt & pepper (thank to Dougy I was again using my Kampot pepper);
- Mix all this up with your hands, and set aside in the fridge for a little while to sort of glue;
- In a plate crack the remaining egg and whisk it until beaten;
- In another plate out some breadcrumbs;
- Get a baking tray, and cover it with silver foil;
- Take the beef mince out of the fridge and arrange as this;
- Baking tray.
- Rip a piece of cheese off the ball;
- Wrap the cheese ball with a basil leaf;
- Take a small handful of beef mince and flatten it to a patty;
- Put the cheese and basil in the middle;
- Roll it in to a ball, making sure you have covered the cheese and basil, and there are no cracks;
- Roll it in the egg mix;
- Roll it in the breadcrumbs;
- Lay on the baking tray; and
You should now have 8 beautiful Beef meatballs with Mozzarella & Basil sat on your baking tray. Preheat an oven to 220 and pop these bad boys in for about 15-20 minutes, the breadcrumbs will toast. Out they come, pile em up on a plate. I served with a very simple dip of a few squeezes each of Japanese mayonnaise, Tomato Ketchup and lime juice, simply mixed together. Nice.