All recipesComfort ClubCheesy baked meatballs40 min 4 portionsView nutrition on NutracheckSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for424 meatballs (5% fat)2 white onions, diced1 red chilli (optional)2 tsp garlic purée2 tsp basil2 tsp oregano1/2 tsp chilli flakes1 tbsp tomato purée187ml red wine1 tin tomatoes (cherry tomatoes if preferred)1 tsp sugar2 tbsp balsamic vinegar100g mozzarella30g parmesanMethod1Fry the meatballs in some oil until they're browned, then remove from the pan - don't worry if they're not fully cooked through yet!2Add the onions to the pan and fry until beginning to soften, then add in the chilli (if using) and garlic puree and mix3Season with salt and black pepper to taste (I like lots of black pepper!), then add in the basil, oregano, chilli flakes, and tomato puree4Cook until the tomato puree has darkened in colour, then add in the wine, tinned tomatoes, and fill the tomato tin with water and add that too5Add the sugar and balsamic vinegar, mix and then simmer for around 20 minutes - until the sauce has reduced and is thicker6If you have time to, simmer for longer even better!7Add the meatballs back to the pan, mix in, and top with the mozzarella and Parmesan8I had a block of 'pizza mozzarella' which I would really recommend! It doesn't come packed in water so you don't get any liquid or sogginess in your pizza/pastas. But you can use grated mozzarella or the standard balls of mozzarella that come packaged in water9Bake in the oven for 10 minutes at 190°C - until the top is golden and everything is bubbling.From the community(Gemma) This receipe is amazingComments Sign in to leave a comment.Be the first to leave a note.
