Olive Magazine
Meatball Recipe With Mozzarella

Meatball and mozzarella pan bake

Published: August 30, 2017 at 11:00 am
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Make our cheesy one-pot for a crowd pleasing meal. You can't plate this up politely, so just put it in the middle of the table and let everyone dig on

Nutrition:
NutrientUnit
kcal698
fat40.6g
saturates20.2g
carbs34.1g
fibre4.7g
protein46.6g
salt1.3g
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Ingredients

  • 2 small onions, grated
  • 250g lean beef mince
  • 250g lean pork mince
  • 125g fresh breadcrumbs
  • 1 tbsp fennel seeds, crushed
  • 1 tsp dried oregano
  • 1 egg
  • olive oil, for frying
  • 2 cloves garlic, crushed
  • 3 bay leaves
  • 400g tin chopped tomatoes
  • 600ml passata
  • 2 tbsp tomato purée
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • 250g (a large block) mozzarella, grated
  • 100g mascarpone

Method

  • STEP 1

    Put half the onion, all of the beef and pork mince, breadcrumbs, fennel seeds, oregano and egg in a bowl with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Once browned, scoop out of the pan and onto a plate.

  • STEP 2

    Add the rest of the onion to the pan with another tbsp of olive oil. Fry gently until soft, then add the garlic, and fry for a couple of minutes more. Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Add back the meatballs.

  • STEP 3

    Mix 200g of the grated mozzarella with the mascarpone and a little salt. Spoon the cheesy mascarpone over the meatballs in dollops, and scatter over the remaining grated mozzarella.

  • STEP 4

    Heat the oven to 190C/fan 170C/gas 5. Bake for 30 minutes until the meatballs are piping hot and cooked through, and the top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil before spooning straight from the dish. Serve with crusty bread, pasta or rice.

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