Cheesy Baked Meatballs
Ingredients
500 g beef roast, boneless, cut into chunks
1 red onion, roughly chopped
3 garlic cloves, roughly chopped
0.5 bunch fresh parsley, roughly chopped
3 slices white bread, crusts removed, soaked in 150ml milk for 15 minutes
0.5 tsp salt
0.5 tsp black pepper
2 Tbsp vegetable oil
For the sauce
1 onion, finely chopped
4 garlic cloves, crushed
2 Tbsp olive oil
2 cans chopped tomatoes
2 tsp tomato purée
250 ml chicken stock, or beef stock
5 sprigs fresh thyme
2 tsp sugar
0.5 tsp salt
0.5 tsp ground black pepper
150 g grated mozzarella
3 Tbsp grated Parmesan
To serve
6 leaves fresh basil
Instructions
STEP 1/4
Preheat your oven to 200˚C
STEP 2/4
Begin by attaching the Food Mincer attachment to the front, slow outlet of your kitchen machine, fitted with the Medium Screen
Place a large mixing bowl under the outlet to catch the mince
Start on speed 1, slowly add the chunks of beef to the hopper on the top of the mincer and feed them down the inlet tube
Once the beef has been minced, add the rest of the meatball ingredients to the bowl and mix well
Feed this mixture through the mincer again to evenly combine the ingredients
With your hands shape walnut sized balls of mixture and place on a prepared board or tray
Once the meatballs have been shaped, heat the vegetable oil in a frying pan over a medium heat and fry them in batches on all sides until browned. Remove to an baking dish
STEP 3/4
Pour olive oil into a frying pan over a medium heat (you can use the same pan as the meatballs)
Add onion and garlic and sauté until softened. Pour in tomatoes, tomato purée and stock
Then add thyme and sugar and season to taste. Lower the heat and simmer until the sauce is reduced by around ¼
Pour the sauce over the meatballs in the dish, top with cheeses and bake in preheated oven for 15-20 minutes until the cheese is melted and the sauce is bubbling
STEP 4/4
Scatter with basil leaves and serve with crisp garlic bread and a green salad
Serve
Cheesy Baked Meatballs
Ingredients
500 g beef roast, boneless, cut into chunks
1 red onion, roughly chopped
3 garlic cloves, roughly chopped
0.5 bunch fresh parsley, roughly chopped
3 slices white bread, crusts removed, soaked in 150ml milk for 15 minutes
0.5 tsp salt
0.5 tsp black pepper
2 Tbsp vegetable oil
For the sauce
1 onion, finely chopped
4 garlic cloves, crushed
2 Tbsp olive oil
2 cans chopped tomatoes
2 tsp tomato purée
250 ml chicken stock, or beef stock
5 sprigs fresh thyme
2 tsp sugar
0.5 tsp salt
0.5 tsp ground black pepper
150 g grated mozzarella
3 Tbsp grated Parmesan
To serve
6 leaves fresh basil
Instructions
STEP 1/4
Preheat your oven to 200˚C
STEP 2/4
Begin by attaching the Food Mincer attachment to the front, slow outlet of your kitchen machine, fitted with the Medium Screen
Place a large mixing bowl under the outlet to catch the mince
Start on speed 1, slowly add the chunks of beef to the hopper on the top of the mincer and feed them down the inlet tube
Once the beef has been minced, add the rest of the meatball ingredients to the bowl and mix well
Feed this mixture through the mincer again to evenly combine the ingredients
With your hands shape walnut sized balls of mixture and place on a prepared board or tray
Once the meatballs have been shaped, heat the vegetable oil in a frying pan over a medium heat and fry them in batches on all sides until browned. Remove to an baking dish
STEP 3/4
Pour olive oil into a frying pan over a medium heat (you can use the same pan as the meatballs)
Add onion and garlic and sauté until softened. Pour in tomatoes, tomato purée and stock
Then add thyme and sugar and season to taste. Lower the heat and simmer until the sauce is reduced by around ¼
Pour the sauce over the meatballs in the dish, top with cheeses and bake in preheated oven for 15-20 minutes until the cheese is melted and the sauce is bubbling
STEP 4/4
Scatter with basil leaves and serve with crisp garlic bread and a green salad
Serve