Think rich tomato sauce, juicy meatballs and melted cheese. Now imagine cooking it all in one pan and letting the oven do all the work. Magic!
These meatballs are juicy because of the veggies and the starchy potatoes grated in the mix. Some use breadcrumbs in their meatballs which is fine. But this is a gluten free and a more nutritious option.
A delicious meal for the whole family with minimal clean-up. We love it. I hope you do too!
1 kg beef mince
1 large grated onion
2 cloves of garlic finely sliced
1/2 cup chopped sundried tomatoes
2 small grated potatoes
1 grated carrot
1/2 bunch parsley finely chopped
1 teaspoon paprika
4 tablespoons dried herbs (oregano or thyme)
2 tablespoons olive oil
700 g passata sauce
1/4 cup grated Parmesan cheese
200 g Cherry Bocconcini
Salt & pepper
Fresh basil leaves for garnish
For the meatballs, mix together the mince, onion, carrot, potatoes, parsley, half the dried herbs, paprika, salt & pepper. Knead to combine well. Roll into balls and set aside.
Add a good glug of olive oil in an oven proof dish. Then add half the passata sauce and season with salt, pepper and a tablespoon of dried herbs. Mix together.
Arrange the meatballs over the sauce then sprinkle the garlic slices and sundried tomatoes around the meatballs. Pour the other half of the passata over the meatballs and dot the bocconcini around the dish. Grate some parmesan over the top and sprinkle the rest of the dried herbs. Drizzle with olive oil and into a 180 degree preheated oven for 35-40 minutes or until the sauce is rich and the meat is cooked through.
Garnish with fresh basil leaves.
Serve with rice or your favourite pasta.