- Oven Roasted Meatballs.jpg (49.4 KiB) Viewed 486 times
Preparation Time: 15 minutes
Cooking time: 45 minutes
Serves: 4
If served as four portions, provides 803 cals, 59g fat (of which 18g saturates), 11g sugar and 1.2g salt per portion.
Ingredients
- 500g (1lb 2oz) minced beef
- 75g (2½oz) breadcrumbs
- 75g (2½oz) shallots, very finely chopped
- 1 egg yolk
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 30g (1oz) Parmesan cheese, finely grated
- Salt and pepper
For the sauce
- Olive oil for frying
- 150g (5½oz) onion, finely chopped
- 3 garlic cloves, finely minced
- 2 tbsp tomato puree
- 100ml (3½fl oz) red wine
- 500g (1lb 2oz) passata
- 1 small bunch fresh basil
- Salt and pepper to season
- 400g (14oz) cooked pasta
- 200g (7oz) mozzarella, grated
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. To make the meatballs, place all the ingredients into a bowl, squeeze and mix everything together, hand rolling 20 balls. Set aside.
3. In a large, shallow, ovenproof lidded cast iron type pan heat a little oil, fry the onion over a low heat for 4 - 5 minutes until softened, stirring regularly. Add the garlic and cook for a few seconds more.
4. Add the tomato puree, red wine and passata, simmer until the sauce slightly reduces and thickens.
5. Add in a splash of water or wine to loosen the sauce if needed then season to taste. Chop the basil and stir through the sauce. Season with salt and pepper, then mix in the cooked pasta.
6. Place the meatballs on top of the pasta sauce, cover with the lid and bake for 25 minutes. Uncover, scatter over the cheese and return to the oven for a further 10 - 15 minutes or until the meatballs are cooked.
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