We love a one-pan recipe around here, and the only thing better than a one-pan recipe is a one-pan recipe which is less than $20! Try these super easy, super cheesey meatballs. Trust us, you won't regret it.
Serves 4
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 180g bocconcini Mozzarella cheese to serve
- 1/3 cup basil leaves to serve
- Meatballs:
- 500g beef mince
- 500g pork mince
- 180g fresh ricotta cheese
- 1 egg
- Sea salt and pepper to taste
- 1 tablespoon thyme, sprigs picked
- 1 tablespoons rosemary, chopped
- 30g Parmesan cheese, plus extra to serve
Tomato sauce:
- 2 tablespoons olive oil
- 1 brown onion, diced
- 3 cloves garlic, finely chopped
- 1 teaspoons whole fennel seeds, lightly crushed
- 2 tablespoons tomato paste
- 1 x 400g can crushed tomatoes + ¾ can water
- 1 teaspoons sugar (optional)
Method
- Place all the meatball ingredients into a bowl and mix well to combine.
- Roll the meatballs into 16 evenly sized meatballs and place into a high sided roasting pan. Set aside in the fridge.
- For the tomato sauce, heat the oil in a frying pan over a medium heat. Cook the onion for 2 minutes, or until softened then add in the garlic and cook for a further minute. Add in the fennel seeds and tomato paste and continue to cook for 1-2 minutes or until the tomato paste changes colour and the fennel is fragrant.
- Add in the tinned tomato, water, sugar and a pinch of salt and pepper. Leave to simmer for 5 minutes to thicken slightly.
- Pre heat the oven to 180 degrees celcius.
- Pour the tomato sauce over the meatballs and ensure they are all covered.
- Bake in the oven for 35 minutes, or until the sauce is bubbling and the meatballs are cooked through.
- Remove the tray from the oven and tear over the mozzarella and grate on a little extra Parmesan cheese. Place back into the oven for 4-5 minutes to melt the cheese.
- Scatter with basil leaves before serving.
Looking for more delicious recipes? Check out celebrity chef
@courtneyroulston for more inspiration!
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