180gMozzarella Cheese( 6.5 oz ) cubed into 18 equal pieces
1.5cupsPasta Sauceany Tomato based (Homemade or store-bought)
1.5cupsBeef Stock(KNORR Stock Pots are my favorite to use)
1cupCarrotsfinely grated
Fresh Parsleychopped
Instructions
Pre-heat the oven to 180 deg C ( 350 deg F ) – spray a baking sheet/tray with cooking oil.
Combine the Beef, Breadcrumbs, Parmesan, Water, Egg, Garlic Powder, Salt and Pepper in a mixing bowl – form 18 equal sized meatballs.
Make an indentation in each meatball and press in a Mozzarella cube – pinch close the meatball, making sure all sides are closed.
Arrange the stuffed Meatballs on the prepared baking sheet/tray and bake 20- 25 minutes.
Meanwhile, bring the Pasta Sauce, Beef Stock and Carrots to a boil – reduce heat and simmer 10 minutes.
Add the partially cooked meatballs to the sauce – simmer another 15 – 20 minutes, stirring regularly, until the meatballs are fully cooked – transfer to a serving bowl and sprinkle over the Parsley.