Cheesy Meatball Bake
Watch how to make it
1kg beef/lamb mince
1/2 cup fresh coriander, finely chopped
1 medium sized onion, finely diced
2 tsp ginger and garlic paste
1 large egg, to bind the mixture
Olive oil, for frying
You can substitute with a store-bought sauce
¼ cup olive oil
1 shallot, finely chopped
4 garlic cloves, thinly sliced
2 sprigs fresh basil
1 kg peeled tomatoes, pureed
Salt, Black pepper to taste
100g Bocconcini or grated mozzeralla
Add all the ingredients for the meatballs to a large bowl and mix with a wooden spoon or by hand to bind.
Roll into bite sized meatballs and set aside.
Add olive oil to a large pan on medium heat.
Fry meatballs for 4-5 minutes per side until browned on all sides.
Remove from the pan and set aside.
Marinara Sauce (If not using store bought)
Heat olive oil in the same pan as the meatballs over medium.
Cook shallot until very soft.
Add garlic and cook still softened.
Add tomatoes and basil.
Season with salt and pepper and bring to a gentle simmer.
Lower heat, stir occasionally, until sauce is thick, 45 minutes – 1 hour. Season with salt and pepper if needed.
Spread sauce along an oven safe dish.
Add the meatballs to the dish.
Add mozzeralla balls or grated mozzeralla
Bake in the oven till the cheese is melted and gooey.
Serve over spaghetti or garlic bread.