Chopped Mozzarella Balls

Name: Chopped Mozzarella Balls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 120 g Penne noodles; 7-10 Tbsp Salt; 1 package (125 g; 15 pieces) Mini Mozzarella cheese; 1 Onion; 400 g mixed minced meat; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 Garlic clove; 3 Tomatoes; 100 g paprika-filled olives; 400 ml Vegetable Tomato Juice; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

120 g Penne noodles
7-10 Tbsp Salt
1 package (125 g; 15 pieces) Mini Mozzarella cheese
1 Onion
400 g mixed minced meat
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 Garlic clove
3 Tomatoes
100 g paprika-filled olives
400 ml Vegetable Tomato Juice
7-10 Tbsp Parsley

Directions

1
Cook the pasta in boiling salted water for about 8 minutes, then drain. In the meantime drain the mozzarella. Peel and finely dice the onion. Knead minced meat, onion, egg and breadcrumbs. Season to taste with salt and pepper.
2
Form minced meat into small balls. Work in 1 ball of mozzarella each. Fry the balls in 2 tablespoons of hot olive oil for about 5 minutes, turning them over, and put them aside. In the meantime peel the garlic and press it through a garlic press. Clean, wash and slice the tomatoes. Halve the olives as desired. Heat the remaining olive oil in the frying fat. Steam tomatoes and garlic for about 10 minutes. Add vegetable juice, meatballs and olives, cook for 5 minutes. Season to taste with salt and pepper.
3
Heat the remaining olive oil in the frying fat. Steam tomatoes and garlic for about 10 minutes. Add vegetable juice, meatballs and olives, cook for 5 minutes. Season to taste with salt and pepper. Add remaining mozzarella balls to the sauce. Serve the pasta and meatballs with the sauce. Serve garnished with parsley