In a mixing bowl, combine mince, 50g of mozzarella and egg, with ⅓ parsley and combine with your hands - season
Make 10 x 50g balls, and place them on parchment paper in fridge for 30 mins, to firm up
Gently break down the canned tomatoes with a fork in the mixing bowl, add remaining parsley and season with salt and black pepper
Add meatballs to casserole dish, and pour tomato sauce over meatballs
Sprinkle the mozzarella over the meatball mix, and bake for 25 minutes, or until the mozzarella is golden brown and the meatballs are firm to the touch
