1. Cut the mozzarella into little chunks. 2. You'll need one for each meatball. 3. Put the beef into a mixing bowl and season with salt, pepper, cumin and thyme. 4. Add the egg and mix it all together, preferrably with your hands. 5. Have a bowl of water ready to wet your hands after making each meatball. 6. Take some of the meat mixture in one hand, flatten it a bit with your palm and put a chunk of mozzarella on top. 7. Then roll the meat around the mozzarella until you have a walnut-sized ball. 8. Place finished meatballs on a plate and chill for an hour. 9. Heat the olive oil and half the butter in a frying pan. 10. Add the onion and garlic and sauté until softened. 11. Add the meatballs and cook for five minutes, until a little crisp and golden, stirring gently from time to time. 12. Add the tomato passata and bring to a simmer. 13. Reduce the heat, cover and cook for 30 minutes, keeping the heat low and stirring occasionally. 14. Cook the pasta according to the packet directions. 15. Drain well and toss in a bowl with the remaining butter. 16. To finish, stir the pasta into the tomato and meatball mixture. 17. Serve, sprinkled with parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
