Beef and mozzarella meatballs with fennel and silverbeet

Name: Beef and mozzarella meatballs with fennel and silverbeet
Total time: 240 min
Ingredients: Beef & mozzarella meatballs with fennel & silver beet; 1 kilogram minced beef; 1 cup (70g) stale breadcrumbs; 1 tablespoon finely grated lemon rind; 1 cup (80g) finely grated parmesan; 2 eggs; 1 cup finely chopped fresh flat-leaf parsley; 4 cloves garlic, crushed; 80 grams mozzarella, cut into 1cm pieces; 1/3 cup (80ml) olive oil; 2 brown onions (300g), chopped finely; 1 fennel bulb (300g), trimmed, sliced thinly; 3 1/2 cup bottled tomato passata; 1 cup (250ml) chicken or beef stock; 3 silver beet (swiss chard) leaves, trimmed, shredded finely; 500 grams cavatelli or other short chunky pasta; 2 tablespoons finely grated parmesan, extra; 1/4 cup fresh flat-leaf parsley leaves, extra

www.nzwomansweeklyfood.co.nz

Each meatball has an oozy mozzarella centre and contains hidden goodness with silverbeet and fennel. Serve with chunky pasta and lots of grated parmesan!

View full recipe on www.nzwomansweeklyfood.co.nz

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