Italian Baked Meatballs

Name: Italian Baked Meatballs
Prep time: 1 h 35 min
Cook time: 1 h 45 min
Total time: 3 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 onions, diced; olive oil; 5 cloves garlic, crushed; 3 bay leaves; 400g tin chopped tomatoes; 600ml passata; 2 tbsp tomato purée; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 500g pack beef mince; 125g fresh breadcrumbs; 1 tbsp fennel seeds; 1 tbsp dried oregano; 1 egg; 250g grated mozzarella, buy a large block; 100g mascarpone; a drizzle olive oil; a few leaves fresh oregano (optional)

4 steps

Prep:1h 35minCook:1h 45min

Try our indulgent Italian bake with juicy beef meatballs in passata sauce and a melting mozzarella topping. Serve this family favourite straight from the oven and watch everyone dig in. Cal 617

Updated at: Mon, 19 Aug 2024 08:07:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories614.7 kcal (31%)

Total Fat38.4 g (55%)

Carbs34.2 g (13%)

Sugars6.9 g (8%)

Protein31.6 g (63%)

Sodium612.6 mg (31%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

400gtin chopped tomatoes

600mlpassata

2 Tbsptomato purée

1 Tbspbrown sugar

1 Tbspred wine vinegar

500gbeef mince

pack

125gfresh breadcrumbs

1 Tbspfennel seeds

1 Tbspdried oregano

1egg

250gmozzarella

grated, buy a large block

100gmascarpone

olive oil

3 leavesfresh oregano

optional

Instructions

Step 1

STEP 1 Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.

Step 2

STEP 2 Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.

Step 3

STEP 3 When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.

Step 4

STEP 4 When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.

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