INGRID’S MEATBALL BAQUETTES

INGRID’S MEATBALL BAQUETTES
1 kg mince
2 eggs
1 cup fresh bread crumbs
1 stick celery
1 teaspoon crushed garlic
1 large onion finely chopped
1 teaspoon coriander pesto
1 teaspoon basil pesto
1 teaspoon origanum
salt and pepper to taste
Mozzarella cheese, cut into squares
olive oil for frying
Ina Paarman’s roasted mushroom sauce
Baguettes
extra Mozzarella- and Cheddar cheese, grated
Mix all the ingredients except the cheese together in a bowl. Form into small meatballs, little bigger than a golf ball.
Make a hole in the center of each meatball with your finger and insert a small block of mozzarella cheese.
Fry in a hot pan with olive oil and add mushroom sauce and simmer till cooked through.
Cut the baguettes in half, not all the way through and dish 3 meatballs into each baguette with a dash of sauce.
Sprinkle mozzarella and cheddar cheese on top and place in a dish or oven pan and place under the grill ’till nice and brown to your liking.
Recipe and photo: Ingrid Mouton