Meatballs filled with mozzarella

Ingredients

• 2 × Carrot
• 1 × Bacon
• 1 × Leek
• 1 × Mozzarella
• 10g Mustard
• 400g Potatoes (Drillinge)
• 4g Beef Stock
• 300g Mixed Mince
• 200ml Cooking Cream

Method

1. Preheat the oven to 220 ° C top / bottom heat (200 ° C convection). Heat some water in the kettle.

2. Quarter or halve unpeeled potatoes depending on size. Peel the carrots, quarter them lengthways and cut into 3 parts. Halve the leek stick lengthways, rinse and cut into thin strips.

3. Place the potatoes and carrots with 1 tbsp oil, and salt & pepper on a baking sheet lined with baking paper, leaving some space for the meatballs. Put aside for now.

4. Divide mozzarella in 4 equal pieces. Mix the minced meat, and salt & pepper well in a large bowl. From the mixture make 4 flat patties of the same size. Put a piece of mozzarella in the middle of each patty and wrap the mozzarella with the meat mixture. Wrap each finished ball with 1 or 2 slices of bacon. TIP: Press the mince firmly so that the mozzarella does not run out.

5. Prepare a beef broth with beef stock, mustard, and 50ml hot water

6. Put the potatoes and carrots in the oven and bake for approx. 25 - 30 minutes until the vegetables are soft.

7. Put the balls with the bacon seam down, without adding any fat, into a large pan and fry them carefully all around for approx. 5 minutes until the bacon is lightly browned. Then put the balls with the vegetables in the oven for about 20 minutes, until the meat is no longer pink.

8. In the same pan without adding any further fat, add strips of leeks and fry for approx. 5 minutes. Add cream and prepared beef broth and simmer for approx. 4 minutes until the sauce thickens slightly and the leek is soft.

9. Arrange the oven vegetables on plates and serve with meatballs. Enjoy with the sauce.