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Cheesy meatball skillet with garlic croutons
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in mouthwatering, cheesy meatballs.
Ingredients:
  • 450g sourdough bread
  • 20.60 gm milk
  • 1 brown onion
  • 600g beef mince
  • 50g firm feta, crumbled
  • 44.40 gm tomato paste
  • 1 egg, lightly whisked
  • 1/2 tsp chilli flakes
  • 3 garlic cloves, crushed
  • 2 1/2 tsp dried oregano
  • 80ml (1/3 cup) extra virgin olive oil
  • 200g eggplant, finely chopped
  • 700g btl Mutti Tomato Passata
  • 1 tsp balsamic vinegar
  • 4.00 gm brown sugar
  • 55g (1/2 cup) coarsely grated mozzarella
  • Baby salad leaves, to serve
Instructions:
  • Remove the crusts from 60g of bread, finely chop, and place in a bowl. Pour milk over the bread.
  • Grate half of the onion and finely chop the remaining half, setting it aside. Combine the grated onion with beef, feta, tomato paste, egg, chili flakes, minced garlic, oregano, and the bread mixture. Season generously, then thoroughly mix everything together. Shape the mixture into balls using a spoon.
  • In a large heatproof frying pan over medium-high heat, heat 1 tablespoon of oil. Cook the meatballs, turning occasionally, for about 6 minutes or until they are nicely browned. Then, transfer them to a plate.
  • In a pan over medium heat, heat 1 1/2 tablespoons of oil. Sauté chopped onion for 1 minute, then add eggplant and cook for 5 minutes until softened. Stir in passata, vinegar, and sugar. Reduce heat to low, cover, and simmer for 5 minutes. Season to taste, then add meatballs. Cover and simmer for 8-10 minutes until cooked through.
  • - Preheat the oven grill to high. - Tear the remaining bread into 4cm pieces and combine with the remaining oil and garlic in a bowl. Season the mixture. - Place the mixture on a baking tray and grill for 3 minutes, stirring halfway, until golden and crisp. - Top the meatballs with cheese and the remaining oregano, then grill for 2-3 minutes until the cheese is melted. - Serve with croutons and salad leaves.

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