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Meatball and mozzarella and tomato sauce gratin recipe
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27 ratings
This meatball and mozzarella bake will have you yearning for an imaginary Italian Nonna: Homemade beef meatballs with garlic, parsley and parmesan are browned then simmered in a tomato sauce until ready. Serve four per person with plenty of crusty bread. See method
Ingredients
- 500g minced beef
- 40g fresh breadcrumbs
- 1 garlic clove, chopped
- 1tbsp parsley, finely chopped
- 1 egg
- 15ml olive oil
- 25g (1oz) freshly grated Parmesan
- sea salt
- freshly ground black pepper
- 1 onion, chopped
- 5 basil leaves, shredded
- 20ml olive oil
- 600g tin of chopped tomatoes
- 200g half fat mozzarella cheese
- 75g parmesan, grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
3300kj
795kcal
40%
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Fat
60g
86%
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Saturates
21g
105%
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Sugars
7g
8%
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Salt
1.3g
<1%
of the reference intake
Carbohydrate 12.7g
Protein 47.6g
Fibre 2.3g
Method
- Preheat the oven to 200°C. In a bowl mix together the minced beef, garlic, parsley, parmesan, salt & pepper, egg and breadcrumbs and mix and shape into sixteen balls.
- In a frying pan and over a moderate heat add the olive oil and sauté the meatballs until brown, set aside to drain on kitchen towel. Add a little oil and over a moderate heat saute the onions until soft. Add the tomatoes and simmer for twenty minutes. Add the basil, season and turn into a gratin dish. Add the meatballs, buffalo mozzarella and top with the parmesan cheese.
- Place in the oven and bake for twenty minutes until brown and crisp. Serve garnished with a few basil leaves.
See more Italian recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.