Friday, August 14, 2020

Cheesy Baked Italian Meatballs


One of my fave ways to cook meatballs. No browning of the meatballs beforehand. You could also use jarred sauce but making homemade sauce isn't much more effort.

Cheesy Baked Italian Meatballs
Serves 6-8

  • 500g pork mince
  • 500g beef mince
  • 2 cups grated mozzarella cheese
  • 1 cup grated tasty cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • 1 egg lightly whisked
  • 1 teaspoon garlic powder
  • 2 tablespoons dried Italian herbs
  • Salt and pepper for seasoning

For the sauce

  • 1 700g tomato passata
  • 1 tin crushed tomatoes
  • 1 cup beef stock
  • 1 brown onion diced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 2 large garlic cloves crushed
  • Pinch of white sugar
  • Olive oil

1. Place meatball ingredients (apart from cheeses) into a mixing bowl. Season with salt and pepper. Mix all ingredients together until just combined. Roll into equal sized meatballs. Place onto a plate, wrap and put in the fridge for 30 minutes.
2. Preheat oven to 210°c (200°c fanforced). Heat some olive oil over a medium high heat in a sauce pan. Saute onion for five minutes. Add crushed garlic and saute for a further two minutes. Add in passata, crushed tomatoes, tomato paste, beef stock, basil and pinch of white sugar. Allow to simmer with the lid off for 20 minutes, stirring occasionally.
3. Grease a large baking dish with some olive oil. Place meatballs in baking dish. Bake in oven for 25 minutes. After 25 minutes, take meatballs out of oven and pour over sauce, stir gently. Sprinkle over cheeses. Bake for a further 20 minutes or until cheese has melted. Allow to sit for 10 minutes before serving.

Xo Bec

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