OVEN-ROASTED MEATBALLS

OVEN-ROASTED MEATBALLS

INGREDIENTS

• 500g beef mince
• 1 egg
• 3/4 cup (75g) fresh breadcrumbs
• 1/4 cup (65g) kale pesto (from delis) or basil pesto, plus extra to serve
• 4 garlic cloves, roughly chopped
• 1 bunch oregano, leaves picked
• 1 tbs olive oil
• 1 red onion, finely chopped
• 700ml tomato passata (sugo)
• 1 cup (100g) grated mozzarella
• Basil leaves, to serve

• METHOD

  • 1
    Preheat oven to 200°C. Combine mince, egg, breadcrumbs, pesto and one-quarter chopped garlic in a bowl. Roughly chop half the oregano and add to beef mixture. Season, then form into 6cm meatballs.
  • 2
    Heat oil in a deep ovenproof frypan over medium heat. Add the meatballs and cook, turning, for 6-7 minutes until browned all over. Remove from pan and set aside.
  • 3
    Add onion and remaining garlic to pan and cook, stirring, for 3 minutes or until softened. Add tomato passata, season, then bring to a simmer.
  • 4
    Return meatballs to pan and scatter with cheese and remaining oregano. Bake for 15-20 minutes until meatballs are cooked through and cheese is bubbling.
  • 5
    Serve with extra pesto and basil leaves.