Mozzarella Stuffed Meatballs & Tomato Sauce with Couscous

These moreish meatballs with a gooey mozzarella filling are incredibly easy to make and are absolutely delicious finished off in a tasty tomato sauce and served on our Tomato and Chilli Couscous. We’ve made beef meatballs, but you can use any mince you like – chicken, turkey, pork or lamb work well.


Heat the oil in a sauté pan or deep-sided frying pan over a medium heat. Gently cook the onion for 4-6 minutes until softened. Add the garlic and cook for 2 minutes. Add the tomato purée, keep stirring and cook for 2 more minutes. Add the tinned tomatoes, honey, chilli flakes, salt and the basil leaves and simmer gently for 10 minutes.

Place all of the meatball ingredients except the mozzarella into a bowl.  Use your hands to mix well until all the ingredients are thoroughly combined. Take a small amount of the mixture and place in your palm. Press a mozzarella ball into the mix and wrap the meat mixture around it. Roll into a ball. Repeat until you have 8 stuffed meatballs.

Place the meatballs into the sauce, cover with a lid and simmer gently for 10 minutes. Gently turn the meatballs over, cover and cook for another 10 minutes.

Meanwhile, prepare the couscous according to the instructions on the packet. Fluff with a fork.

Serve the meatballs on a bed of couscous. Finish with a few torn basil leaves and a grating of fresh Parmesan.



  • 1 x packet of Ainsley Harriott Tomato and Chilli Couscous
  • To serve, a few basil leaves and a little freshly grated parmesan
  • For the Meatballs
  • 1 tbsp fresh white breadcrumbs
  • 1 egg, beaten
  • 250g minced beef
  • 1 clove garlic, grated
  • 1 tbsp grated fresh Parmesan cheese
  • 1 tsp dried oregano
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper
  • 8 mini mozzarella balls or fresh mozzarella cut into 1cm pieces
  • For the Tomato Sauce
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, grated
  • 2 tsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 tsp honey
  • a pinch of chilli flakes
  • ½ tsp salt
  • 5-6 basil leaves, shredded