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Ingredients
0 servings
Instructions
Step 1
Preheat oven to 220°C/200°C
Step 2
Tear 100g bread into small pieces, then place in a food processor with garlic and oregano, then process until fine breadcrumbs form.
Step 3
Add mince, ricotta and relish, then season and pulse to combine.
Step 4
Roll 14 cupfuls of mixture into balls.
Step 5
Transfer to a large, round ovenproof dish.
Step 6
Drizzle with oil and bake for 15minutes or until meatballs have browned.
Step 7
Reduce oven to 180°C/160°C fan-forced.
Step 8
Finely chop half the basil.
Step 9
Turn meatballs, then add tomatoes and chopped basil to dish.
Step 10
Stir to combine.
Step 11
Top with cheese and bake for 30 minutes or until sauce has thickened and meatballs are cooked through, adding parmesan during the last 2 minutes of cooking.
Step 12
Slice and toast remaining bread.
Step 13
Top meatballs with remaining basil, and serve with toast and extra parmesan tomatoes and chopped basil to dish.
Step 14
Stir to combine.
Step 15
Top with cheese and bake for 30 minutes or until sauce has thickened and meatballs are cooked through, adding parmesan during the last 2 minutes of cooking.
Step 16
Slice and toast remaining bread.
Step 17
Top meatballs with remaining basil, and serve with toast and extra parmesan
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