A delightful winter comfort dish with a melty cheesy topping of Fresh Mozzarella.
| 200g | Fresh Mozzarella |
| 2/3 cup | Grated Parmesan Tub |
| 750g | beef mince |
| 1 | small red onion, finely chopped |
| 3 cloves | garlic, minced |
| 1/4 cup | breadcrumbs |
| 1 Tbsp | dried oregano |
| 2 | eggs (beaten) |
| 3 Tbsp | fresh parsley, finely chopped |
| salt and pepper, to taste | |
| 800g | passata |
| 1 | baguette |
| 1 | Preheat oven to 180°C. |
| 2 | Combine mince, onion, garlic, breadcrumbs, oregano, parsley, eggs and salt and pepper. Add most of the Grated Parmesan, reserving some to sprinkle on top |
| 3 | Combine well and roll into golf ball sized meatballs. |
| 4 | Heat a large oven proof pan to a medium/high heat. Add olive oil to the pan and lightly cook the meatballs, in batches if required, for 5-6 minutes or until browned on all sides. |
| 5 | Add the passata and season to taste. |
| 6 | Bake in the oven for 15 minutes. Remove from the oven, and tear the Fresh Mozzarella over the top of the pan. Bake for a further five minutes or until the cheese has melted over the top. Remove from the oven and serve immediately. |
Related Products
Similar Recipes
