Beef meatballs stuffed with Babybel cheese disks and baked in a muffin tin to maintain shape, then finished in a savory anchovy-tomato sauce. The molten cheese center and umami-rich sauce make this an Italian-inspired dinner centerpiece.
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Preheat oven to 180°C fan forced.
Remove the paper and red wax from Babybel cheese and set aside.
Add egg, milk, salt, pepper and ketchup into a bowl and whisk well to combine.
Add in the minced beef and breadcrumbs and gently mix everything together.
Form into 5 large sized balls with your hands and insert a cheese disk in the middle.
Seal well and place each ball in a buttered non-stick muffin tin or place on a baking tray lined with baking paper.
Bake in preheated oven for 15 minutes or until cooked through.
While meatballs bake, heat the olive oil in a large saucepan over medium-high heat.
Add the onions along with a pinch of salt and fry until translucent.
Add in the anchovies and break them up until they dissolve into the onions.
Add the garlic and cook for a further minute or two.
Add in the crushed tomatoes and swirl some water in the empty can so as not to waste any juices, then pour into pan.
Add in the wine and chilli flakes if using.
Add in the sugar, balsamic vinegar and tomato paste and combine well.
Simmer uncovered for 30 minutes, stirring every so often. If the sauce starts to thicken too much, add a little water.
Check for seasoning and add salt, pepper and extra sugar to taste.
Place the cooked meatballs into the tomato sauce and gently simmer for 10 minutes.
Serve piping hot garnished with parsley and Parmesan cheese.
Store cooled meatballs and sauce together in an airtight container in the refrigeridge for up to 4 days, or freeze for up to 3 months. Reheat gently on low heat on the stovetop, stirring occasionally, until warmed through.
muffin tin (non-stick or buttered) · large saucepan
Yes. Form and stuff the meatballs up to 24 hours ahead, cover, and refrigerate. Bake from cold, adding 2–3 minutes to the 15-minute bake time.
Use mozzarella disks, provolone, or any semi-soft cheese that holds its shape when inserted into the meat mixture.
Bake for 15 minutes at 180°C fan forced until no pink remains inside. You can cut one open to check before adding to the sauce.
Yes. Cool completely, transfer meatballs and sauce to a freezer container, and freeze up to 3 months. Thaw overnight and reheat gently on the stovetop over low heat.
No. The anchovies dissolve into the onions and add depth and umami without a noticeable fish flavor. They are optional if you prefer to omit them.
