ITALIAN BAKED MEATBALLS RECIPE - OLIVEMAGAZINE
Try our indulgent Italian bake with juicy beef meatballs in passata sauce and a melting mozzarella topping. Serve this family favourite straight from the oven and watch everyone dig in
Provided by Sarah Cook
Total Time 1 hours 45 minutes
Yield Serves 6
Number Of Ingredients 19
Steps:
- Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.
- 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. Season.
- When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.
- When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.
- Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.
- *Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.
Nutrition Facts : Calories 617 calories, FatContent 39.2 grams fat, SaturatedFatContent 18.3 grams saturated fat, CarbohydrateContent 32.2 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 31.9 grams protein, SodiumContent 1.2 milligram of sodium
CROCK POT ITALIAN TURKEY MEATBALLS - SKINNYTASTE
Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!
Provided by Gina
Categories Dinner
Total Time 255 minutes
Prep Time 15 minutes
Cook Time 240 minutes
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
- Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
- In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
- Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
- Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
- When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
- Serve with ricotta, over pasta or enjoy with French bread.
Nutrition Facts : ServingSize 4 meatballs with sauce, Calories 200.5 kcal, CarbohydrateContent 12.6 g, ProteinContent 17.3 g, FatContent 8 g, SaturatedFatContent 2.5 g, CholesterolContent 84.1 mg, SodiumContent 427.5 mg, FiberContent 0.5 g, SugarContent 4.5 g
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