Name: Bacon bombe mozzarella meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 500 gram beef mince; 1 slice of bread, made into crumbs; 1 teaspoon mixed herbs; 1 tablespoon Worcestershire Sauce; 1/2 teaspoon salt; 60 gram tasty cheese, cut into 12-13 cubes; 300 gram streaky bacon, cut into long, thin strips; 250 gram spaghetti; 2 pouches Hansells All Natural Italian Tomato and Meatball Soup; 1/4 cup tomato paste; 1 1/2 tablespoon store-bought pesto; 1/2 tablespoon balsamic vinegar; 1 cup grated mozzarella

Bacon bombe mozzarella meatballs

Cheese, bacon, pasta, meatballs - this recipe has it all! Hansells All Natural Italian Tomato and Meatball Soup is the key to getting this delicious meal on the table in under an hour

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Serves 6

Prep

25M

Cook

30M

Total

55M

This recipe first appeared in Food magazine.

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Ingredients

500 gram beef mince

1 slice of bread, made into crumbs

1 teaspoon mixed herbs

1 tablespoon Worcestershire Sauce

1/2 teaspoon salt

60 gram tasty cheese, cut into 12-13 cubes

300 gram streaky bacon, cut into long, thin strips

250 gram spaghetti

2 pouches Hansells All Natural Italian Tomato and Meatball Soup

1/4 cup tomato paste

1 1/2 tablespoon store-bought pesto

1/2 tablespoon balsamic vinegar

1 cup grated mozzarella

Method

1.Preheat the oven to 200°C. Line a tray with baking paper.

2.Combine mince, breadcrumbs, herbs, Worcestershire Sauce and salt in a bowl. Divide and form into roughly 12-13 balls.

3.Press a cube of cheese into the middle of each; roll with your hands to shape the balls. Criss-cross strips of bacon and wrap around meatballs, securing with a toothpick. Place on tray and roast in oven for 15-20 minutes until golden brown.

4.Meanwhile, cook spaghetti according to pack instructions. When al dente, drain, reserving ¼ cup cooking water.

5.Place the contents of the soup sachets into a saucepan and mash with a potato masher. Heat gently and mix in tomato paste and pesto. Add balsamic vinegar, a dash of starchy pasta water and simmer for 2-3 minutes.

6.Line a skillet or gratin dish with spaghetti. Top with the sauce. Remove toothpicks, and nestle the meatballs into the pan, then top with mozzarella. Place in the oven or under the grill until piping hot and bubbling.

Use macaroni or penne in place of the spaghetti and bake in individual ramekins for single serves. Meatballs can be made ahead and refrigerated. – Robust flavour requires slow cooking, so when you’re pressed for time, packaged soup is a great base for sauces. – Already cooked and seasoned to perfection, use this soup as is, or add your own twist… PER SERVE Energy 607.8kcal, 2545kj • Protein 40g • Total Fat 36g • Saturated Fat 15g • Carbohydrate 30g • Fibre 3.3g • Sodium 1552mg

Note

Sophie Gray

Ingredients

Method

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