Meatball and mozzarella pan bake
- Janine Ratcliffe
Published: August 30, 2017 at 11:00 AM
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Serves 6
Easy
Prep: 30 mins
Cook: 1 hr and 15 mins
A star rating of 4.8 out of 5.5 ratingsRate
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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
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Ingredients
Nutrition
-
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
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1 tbsp red wine vinegar
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250g (a large block) mozzarella
grated
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100g mascarpone
Nutrition: per serving
- kcal698
- fat40.6g
- saturates20.2g
- carbs34.1g
- fibre4.7g
- protein46.6g
- salt1.3g
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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.
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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.
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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.
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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.
Authors
Janine RatcliffeFood director
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A star rating of 4.8 out of 5.5 ratings
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