One Pot Baked Meatballs

 

Ingredients:

500g of pork and veal mince

Oil for cooking

2 tblsp butter

1 tin crushed tomatoes

1 400g jar of passata

1 egg, beaten

2 onions, finely diced

2 cloves garlic, crushed

2 carrots, finely diced

2 stalks celery, finely diced

2 tblsp rosemary, finely chopped

2 tspn paprika

1 bunch basil

1/2 bag spinach

1/4 cup cream

1/4 cup red wine or beef stock

1/4 cup bread crumbs

Enough milk to just cover bread crumbs

1 tub bococcini cheese


Method: 1. Preheat oven to 180 degrees celcius, In a small bowl add bread crumbs, cover with milk, stir and set aside.

2. In a large bowl add half the diced onions, the mince, the bread crumb and milk mixture (this stops meatballs from going dry), egg, rosemary, half the paprika, salt and pepper. Using your hands, mix everything until well combined. 

3. On a prepared tray roll out meatballs, cover and set in the fridge for around 30 minutes.

4. Heat a heavy fry pan on medium to high heat. Cook meatballs in batches until golden brown on all sides.

5. To the same pan add, extra oil, butter, and onions and saute until soft and translucent, add carrots and celery and saute until vegetables are soft, add garlic and cook for 2 minutes, add the remaining paprika and stir until fragrant. 

6. Degalze the pan with wine or stock, add tomatoes, tomato passata and bring to the boil, add spinach and basil and stir until wilted, add cream and stir to combine. Bring sauce to the boil, reduce heat to simmer and return the meatballs to the pan.

7. Remove fry pan from heat, cover with a lid and bake in a moderate oven for 20-25 minutes. 

8. Remove from oven, top with boccocni or mozeralla cheese, finish baking in the oven uncovered until the cheese is melted and golden brown.

To Serve: Top meatballs with fresh basil, salt and pepper and serve with crusty bread.

Process video: https://www.instagram.com/thegoththatbites/

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