Italian mozzarella & pork meatballs with napoli sauce

Prep time 15 minutes Cook time 20 minutes

Serves 6 people



  • 600g pork mince
  • 100g salami, finely chopped
  • ½ cup continental parsley, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup bread crumbs
  • 1 egg
  • Salt & pepper to taste
  • 200g Mozzarella cheese, cubed
  • 1 tablespoon olive oil
  • 500ml tomato based pasta sauce
  • 1 cup chicken stock

To serve

  • Fresh crusty bread
  • Marinated olives


  1. 1.
    In a large bowl, combine the pork mince, salami, parsley, garlic, bread crumbs, egg, salt & pepper. Mix well.
  2. 2.
    Using wet hands, form the mixture into golf ball sized balls.
  3. 3.
    Make an indentation with your thumb in the centre of each ball and place a piece of mozzarella into the centre of each meatball and re-roll.
  4. 4.
    Heat oil in a non stick pan over a medium heat and brown meatballs well on each side.
  5. 5.
    Pour over the combined pasta sauce and chicken stock over the meatballs and reduce heat to simmer 15 minutes. Stirring occasionally.
  6. 6.
    Serve meatballs hot with fresh crusty bread and olives.

General Information

Mozzarella cheese may be replaced with baby bocconcini, halved. Meatballs can be served over freshly cooked pasta, garnished with Parmesan cheese.

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