Dubliner Cheese Recipes
For the meatballs:
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 500g lean beef mince
- 2 eggs, beaten
- 120g breadcrumbs
- ½ tsp oregano
- Salt and black pepper
- 100g Dubliner Vintage Cheese, chopped into 1cm cubes
- 1 tbsp olive oil
For the tomato sauce:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1-2 tsp dried red chilli flakes, optional
- 1 small bunch of fresh basil, leaves picked
- 2 x 400 g tins of chopped tomatoes
- 2 tbsp balsamic vinegar
- Dubliner Vintage Cheese, grated
- Basil leaves
- Garlic bread
- Heat the oil in a pan over a medium heat. Cook the onion for 4-5 minutes until softened but not coloured. Add the garlic and oregano and cook for 1-2 minutes longer, then remove the mixture to a bowl and allow to cool to room temperature.
- In a large bowl, mix the cooled onion and garlic mixture with the minced beef, eggs, breadcrumbs and oregano. Season with salt and pepper.
- Shape the mixture into small meatballs around 4cm in diameter, enclosing a cube of Dubliner Cheese inside each one. Chill for 15-20 minutes.
- For the sauce, heat a large pan over a medium heat and add the olive oil. Cook the onion for 6-7 minutes, until softened and lightly golden, then add the garlic and chilli and cook for a further 1-2 minutes.
- Add the basil leaves, the tomatoes and the balsamic. Bring the sauce to the boil and season to taste, then reduce to a simmer.
- Meanwhile, heat a tablespoon of olive oil in another large pan and add the meatballs. Cook for 8-10 minutes until browned all over.
- Add the meatballs to the sauce and simmer gently for 10 minutes; in the meantime, cook the spaghetti according to packet instructions.
- When the pasta is ready, divide it between serving bowls and top with the sauce and meatballs. Add a sprinkling of Dubliner Cheese on top of each bowl, garnish with a few extra basil leaves and serve with garlic bread.