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Baked meatballs & tomato sauce
Baked meatballs & tomato sauce
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Total Time:
1 hour
Ingredients:
  • 800 g quality lean meat for mincing, or bought minced meat
  • 2 slices of bread
  • ½ teaspoon cumin seeds
  • ½ a small dried red chilli
  • 1 sprig of fresh rosemary
  • 2 level tablespoons dried oregano
  • 1 large free-range egg yolk
  • olive oil
  • 1 x Basic tomato sauce
  • 2 handfuls of fresh basil
  • 60 g mozzarella cheese
  • 60 g Parmesan cheese
  • 1 onion
  • 1 clove of garlic
  • 1 level tablespoon Dijon mustard
Instructions:
  • If your meat is not minced, blitz it in a food processor until the correct consistency and transfer to a bowl. Process the bread into breadcrumbs and combine with the meat. Crush the cumin seeds and dried chili in a mortar and pestle, finely chop the rosemary, and mix with the mince, oregano, and egg yolk. Season generously with salt and pepper. Optionally, sauté finely chopped onion and garlic in oil until tender, then cool and add to the mix. Shape the mixture into meatballs with wet hands. Preheat the oven to 200°C/400°F/gas 6. Heat a casserole pan and add oil. Brown the meatballs on all sides. Reduce the heat and pour in the tomato sauce. Top with basil, mozzarella, and Parmesan cheese. Bake for 15-20 minutes until the cheese is golden.

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