Veal Meatballs Stuffed with Mozzarella in Rich Tomato Sauce

Finely dice ¹/₄ head Onions and mince 1 clove Garlic.

In a mixing bowl, combine the veal mince with half of the salt, half of the black pepper, half of the dried oregano, and half of the grated parmesan.

Divide the seasoned meat mixture into equal portions, flatten each piece, place 50 gr Mini mozzarella in the center, and wrap the meat tightly around the cheese to form smooth meatballs.

Heat ³/₄ tbsp Olive oil extra virgin in a wide skillet over medium-high heat and sear the meatballs for about 4 to 5 minutes until browned on all sides, then transfer them to a plate.

In the same skillet, add the prepared diced onions and minced garlic, sautéing for 3 minutes until softened and fragrant.

Stir 15 gr Tomato paste into the skillet and cook for 1 minute before adding 200 gr Canned Diced Tomatoes, ¹/₂ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tsp Oregano dried.

Return the seared meatballs to the sauce, reduce the heat to medium-low, cover with a lid, and simmer gently for 12 to 15 minutes until the meat is thoroughly cooked and the mozzarella centers are melted.

Finish by scattering the fresh basil leaves and remaining grated parmesan over the dish, then drizzle with the remaining extra virgin olive oil before serving.