Baked Meatballs with Ciabatta
PREP 20 MIN•COOK 30 MIN
Italian-inspired Baked Meatballs by Sergio are the dinner equivalent of a big hug: warm, hearty and happy! Crusty ciabatta bread is the perfect tool for wiping every last trace of sauce from your plate.
EF
GF
NF
Number of servings
2
1⁄2 onion finely chopped
1 1⁄2 garlic cloves crushed
1⁄2 tsp olive oil
100g minced pork
100g minced beef
1 1⁄2 sprigs of fresh thyme leaves picked
salt & pepper, to taste
Tomato Sauce
1⁄2 tsp olive oil
2 garlic cloves crushed
1 tin of diced tomatoes (400g tin)
1⁄2 cup (125ml) vegetable stock
1⁄2 sprig of fresh basil roughly chopped
Topping
1⁄8 cup (20g) mozzarella grated
1 tbs parmesan grated
1⁄2 sprig of fresh basil leaves picked
2 thin (40g) slices ciabatta (or gluten free) grilled
To make the meatballs, fry onion and garlic in oil in an ovenproof frypan over medium heat. Remove and add to a mixing bowl with minced meat. Add the thyme, season and mix well. Form golf-sized balls and then brown in same frypan, remove and set aside.
To make the tomato sauce, add oil to same frypan over medium-high heat, fry garlic until soft, then add tomatoes, stock, basil and season well. Simmer uncovered for 15-20 minutes or until sauce has reduced by a quarter.
Preheat oven to 200°C/fan 180°C/gas 6. Add meatballs to pan with sauce, bake for 10 minutes, then remove pan and top with cheese. Return to oven to allow cheese to melt. Remove from oven, scatter fresh basil and serve with ciabatta.
Energy (kJ)
1670 kJ / 399 cals
Protein
31.4 g
Fat
17.4 g
Sat. Fat
7 g
Carbs
26 g
Sugar
8 g
Fiber
5.2 g
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