For the Mozzarella-Stuffed Meatball 🍖🧀: 250g pork mince, 250g veal mince, 250g beef mince (total 750g), 1 small onion finely chopped, 2 tablespoons Italian herb blend, 2 teaspoons salt, 1 teaspoon black pepper, 60g mozzarella (two cubes, 30g each)

For the Roasted Potatoes 🥔: 300g potatoes, cut into chunks, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon rosemary (or 1 teaspoon Italian herb blend, optional)

For the Pomodoro Sauce 🍅: 1 can (400g) chopped tomatoes, 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper

Prepare the Potatoes 🥔: Bring a pot of salted water to a boil. Add the potato chunks and parboil for 5-7 minutes until just tender but still firm. Drain and toss with olive oil, salt, and rosemary (or Italian herb blend, if using). Spread them out on a lined baking tray.

Prepare the Meatballs 🍖🧀: Preheat the oven to 200°C (400°F). In a bowl, mix the pork, veal, and beef mince with the finely chopped onion, Italian herb blend, salt, and black pepper. Divide the mixture in half. Flatten each portion into a patty, place a mozzarella cube in the centre, then wrap the meat around it, sealing well to form two large meatballs.

Roast 🍖🔥🥔: Place both the meatballs and potatoes in the oven. Roast for 20-25 minutes until the meatballs are golden brown and cooked through. The potatoes will also take 20-25 minutes but can be left for longer for extra crispiness. Flip them halfway through for even browning.

Make the Pomodoro Sauce 🍅: While everything is roasting, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped tomatoes, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, until thickened.

Serve 🍽️: Plate the mozzarella-stuffed meatballs with the crispy roasted potatoes and spoon the Pomodoro sauce on the side.

Eat up and enjoy! 🍖🧀🥔🍅🇮🇹