Cheese Stuffed Meatball Tacos

Servings 26 meatballs

Ingredients

1 small onion grated
2 cloves of garlic finely chopped
550 grams Pork Mince
450 grams Sausage Meat
1 teaspoon Smoked Paprika
1 teaspoon Cumin
¼ cup panko breadcrumbs
1 egg
Salt and pepper
250 grams Mozzarella
700 ml jar Tomato Passata
1 teaspoon of sugar
1 tablespoon fresh Rosemary chopped OR 1 Teaspoon of Italian herbs

To assemble

1 pack of Old El Paso stand and stuff soft shell tacos
100 grams sour cream
1 lemon/lime sliced into wedges
200 grams tasty cheese grated
¼ iceberg lettuce sliced
1 avocado sliced
1/2 red onion
2 teaspoons white vinegar
2 teaspoons white sugar
½ cup cherry tomatoes

Instructions

Preheat oven to 180 degrees fan bake.
Cut your mozzarella into 1 cm cubes, set aside.
In a large oven proof serving dish pour the tomato passata, add rosemary, sugar and season well. Set aside
In a large bowl, add the grated onion, garlic, pork mince, sausage meat, cumin, smoked paprika, and breadcrumbs, egg, season well with salt and pepper. Mix well.
With damp hands, take 2 tablespoons of the meatball mix and with damp hands, place a piece of cheese in the middle and roll into a ball. Make sure the cheese is all encased OR the cheese will leak out when cooking. Repeat until all mix has been rolled into balls. Place the balls into your serving dish into the tomato sauce. Cook in the oven for 30-40 minutes until cooked.
While the meatballs cook, assemble your taco fillings.
Pickle your red onion by taking a small bowl, adding the sliced red onion, white sugar and white vinegar, set aside until serving.
When the meatballs are ready, warm the tacos, place everything on the table and serve!

Recipe Notes

Please note that I used a smaller dish for presentation purposes. I also thinned down some sour cream with milk and placed it into a squeezy bottle to make the squiggles on the top of the meatballs. The kids loved it!