Mozzarella Stuffed Meatballs

Fried Mozzarella Balls with Homemade Tomato Sauce

Ingredients: • 2 x large Mozzarella balls • 5 tbsp plain flour • 1 cup Panko breadcrumbs • 3 tbsp dried oregano • 2 Small-medium eggs • Oil for frying(about 2-3 cups) • 1 cup tinned tomatoes (250g) • ¼ cup grated Parmigiano Reggiano (40g) • 1 garlic clove • ¼ cup finely chopped fresh flat leaf parsely • Salt & Pepper to season • O;ove oil to garnish Mozzarella Balls:

Drain and pat dry Mozzarella balls. Separate into smaller pieces and shape as rounds.

Place flour in one bowl, breadcrumbs mixed with oregano (or marjoram) in another and beaten eggs in the third bowl.

Dredge the Mozzarella balls through the flour, then the egg mixture, and finally the breadcrumbs. To make sure that the cheese does not leak out during cooking, dredge through the egg and breadcrumb mix a second time. Chill for 15 minutes. Then fry in batches in hot oil until golden and crispy, about one minute per batch. Drain on paper towel. Serve with the homemade tomato sauce. Homemade Tomato Sauce:

In a small saucepan bring tomatoes and minced garlic to a boil. Reduce the heat and simmer for about 10 minutes. Add some water to adjust consistency. Stir in finely chopped parsley and grated Parmigiano Reggiano cheese. Simmer for a further minute. Remove from the heat and let cool. Taste and season with salt and pepper.

Garnish with grated Parmigiano Reggiano cheese and a drizzle of olive oil, cherry tomatoes and mesclun salad leaves.

CAMPAIGN FINANCED WITH AND FROM THE EUROPEAN UNION