Beef meatballs stuffed with mozzarella in tomato sauce
These beef meatballs provide complete protein and hide a melted mozzarella center, while tomato sauce keeps the meat juicy. Almond flour binds the mixture instead of bread crumbs. The dish can be finished in a single baking dish.
Meatballs
Cut mozzarella (200 g) into cubes. Set aside onion (100 g) for the sauce, then mix beef (500 g) with almond flour (50 g), onion powder (3 g), egg (50 g), green onion (20 g), table salt (to taste), and black pepper (to taste). Shape the meatballs, placing one mozzarella cube inside each.
Tomato sauce
Brown the meatballs lightly in olive oil (30 g) and transfer them to a baking dish. On the same pan, warm garlic (10 g) and the reserved onion, then add passata (400 g) and water (250 g); season with salt and pepper. Pour the sauce over the meatballs and bake at 190 degrees C for about 25 minutes.
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