Sergio Perera

Baked Meatballs with Ciabatta

Sergio Perera
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
Ingredients

12 onion finely chopped

1 12 garlic cloves crushed

12 tsp olive oil

100g minced pork

100g minced beef

1 12 sprigs of fresh thyme leaves picked

salt & pepper, to taste

Tomato Sauce

12 tsp olive oil

2 garlic cloves crushed

1 tin of diced tomatoes (400g tin)

12 cup (125ml) vegetable stock

12 sprig of fresh basil roughly chopped

Topping

18 cup (20g) mozzarella grated

1 tbs parmesan grated

12 sprig of fresh basil leaves picked

2 thin (40g) slices ciabatta (or gluten free) grilled

Methodbased on 4 servings
1

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.

2

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.

3

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 grilled slices of ciabatta.

Nutritional Informationper serving

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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