Oven-baked meatballs in cheesy tomato sauce

Cooking Meat Oven-baked meatballs in cheesy tomato sauce

Feed your family this winter with these cheesy oven-baked meatballs!

Lables: Low carb Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220C/200C fan-forced.
  2. Place mince, breadcrumbs, egg, parmesan, oregano and basil in a large bowl. Mix well to combine. Shape mixture into 12 balls.
  3. Heat oil in a 6cm-deep, 23cm round (8-cup-capacity) flameproof baking dish. Add meatballs. Cook, turning, for 5 minutes or until browned all over.
  4. Add pasta sauce. Bring to the boil. Scatter with cheese. Bake, uncovered, for 15 to 20 minutes or until meatballs are cooked through. Top meatballs with extra basil leaves. Serve with garlic bread and rocket.

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600g pork and veal mince
1/2 cup fresh breadcrumbs
1 egg, lightly beaten
1/3 cup parmesan, finely grated
1 tbsp fresh oregano leaves, chopped
2 tbsp fresh basil leaves, chopped plus extra leaves to serve
1 tbsp extra virgin olive oil
500g jar tomato pasta sauce
180g tub bocconcini, drained, torn
4 slices garlic bread and 120g baby rocket leaves, to serve
Fresh basil leaves, extra to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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