1. Combine half of the grated onion, beef and pork mince, breadcrumbs, Shemin’s Spice Blend, and egg in a bowl. Season well and shape into 20 meatballs.
2. Brown the meatballs in batches in an ovenproof frying pan with olive oil. Transfer to a plate.
3. In the same pan, cook the remaining grated onion with garlic until soft. Add chopped tomatoes, passata, tomato purée, brown sugar, and red wine vinegar. Simmer for 20 minutes.
4. Return the meatballs to the pan and mix with the sauce.
5. Combine 200g of grated mozzarella with mascarpone and salt. Spoon over the meatballs, then scatter remaining mozzarella on top.
6. Bake at 190°C / fan 170°C / gas 5 for 30 minutes until heated through and golden.
7. Let cool for 5 minutes, then drizzle with olive oil and serve with crusty bread, pasta, or rice.

Tips:

• This recipe can be made with any of the following Spice Blends – Shemin’s Peri Peri Blend, Shemin’s Harissa Blend, Shemin’s Ras El Hanout Blend, Shemin’s Garam Massala Blend, Shemin’s Jerk Blend, Shemin’s Cajun Blend, Shemin’s Curry Powder, Shemin’s Tandoori Blend, Shemin’s Mexican Blend.
• Prepare the meatballs in advance and store them in the refrigerator until ready to use. This can save time, especially if you’re cooking for a large group.
• When forming the meatballs, avoid overmixing the meat mixture, as this can result in tough meatballs. Mix until just combined for tender meatballs.
• To add more heat, add a pinch of red pepper flakes to the sauce or sprinkle some chopped jalapenos over the top before baking.
• While mozzarella is traditional, feel free to experiment with different types of cheese such as cheddar, provolone, or even a blend of cheeses for a unique twist.