Oven Baked Meatballs
Meatballs made easy.... Need I say any more?
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
- 1 medium Onion, finely chopped
- 1 clove Garlic, finely chopped
- 0.5 tsp Dried Oregano
- 2 tsp Tomato Puree
- 1 tsp Balsamic Vinegar
- 400 g tinned Chopped Tomatoes
- 100 ml Beef Stock
- 65 g Pancetta, cubed
- 300 g Lean Minced Beef
- 25 g Breadcrumbs
- 1 medium Egg
- 1 ball Mozzarella, torn
- 25 g Parmesan Cheese
Heat 1 tbsp Olive Oil in a large, deep pan then add the onions, garlic and oregano. Cover and cook over a low-medium heat for 10 minutes until soft and translucent. Remove from the heat - keep half the mixture in the pan and put half to one side ofr later.
Return the pan to the heat and add the tomato puree and balsamic vinegar, stir well then add in the tinned tomatoes, beef stock and seasoning. Bring to a simmer.
Meanwhile chop the Pancetta into a coarse mince then add it to the other half of the cooled onion mixture. Mix in the beef mince, breadcrumbs, egg plus a pinch of salt and pepper. Mix with your hands and form into golf ball sized meatballs.
Heat 1 tsbp oil in another pan then fry the meatballs in batches until brown all over. Transfer the browned meatballs to the simmering tomato sauce, stir and leave to cook uncovered for 20 minutes until the sauce is thickened and the meat is cooked through.
Preheat the oven at this stage to around 200°C fan (or equivalent).
Once they're cooked spoon the meatballs across to an ovenproof dish and cover with the sauce. Scatter with the torn Mozzarella and grated Parmesan and bake in the oven for about 15 minutes until everything is golden and bubbling.
Serve with a sprinkling of fresh herbs and serve with a side salad and pasta of your choice. (Sorry Italians, I'm not going to dictate which pasta should go with which sauce here).