Cheesy Meatball Bake

Watch how to make it

Ingredients

Meatballs
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

Marinara Sauce
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

Method

Meatballs
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.
Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s