|
|
|
 |
|
|
Meatballs and Tomato Sauce
|
 |
|
500g Mined Beef
1 Medium Onion
75g Chestnut Mushrooms
2x 400g Chopped Tomatoes
2 Cloves of Garlic
Handful of Fresh Basil
2 tsp Dried Oregano
100g Mozzerella
2tbsp Gratd Parmesan Cheese
4tbsp Olive Oil
Pinch of Chilli Powder
Salt and Pepper
|
1. Peel onion and cut in half, very finely chop one half of the onion and slice the other half.
2. Combine minced beef, finely chopped onion, oregano, parmesan cheese, chilli powder and a drizzle of olive oil in a bowl and mix well by hand.
3. With damp hands, form balls (not too big, about 2tbsp of mixture) and set aside on a plate.
4. In a large casserole dish, pour some olive oil and place meatballs - make sure they are not too cramped, they need room to move around a bit. Put in the top of a preheated oven, gas mark 5/6 for about 10 minutes or untill they start to go brown.
5. At this point, give them a shake around to get an even coating of oil and put back in oven for a further 5 minutes.
6. Next, pour off exess oil that will have come from the meatballs and put in sliced onion, sliced mushrooms, finely chopped or crushed garlic and chopped tomatoes - stir well. Return to to the oven and cook on gas mark 3 for 30 minutes.
7. Check on meatballs and give a very good stir - move them around. At this point taste the sauce and add salt/pepper to taste. Slice mozzerella quite thinly and layer all around the top of the dish. Next, finely chop fresh basil and scatter across the top of the mozerella.
8. Return t the oven for a final 15 minutes or untill mozerella has melted. Serve with pasta and a side salad.
|
 |
Preparation Time: 1 Hour |
Serves: 2 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Simon Lee
United Kingdom |
|
|
|
|
| This recipe has been viewed 3083 times. |
|
|
|
