Italian Baked Meatballs

Italian Baked Meatballs


6 serves
40 minutes


A delightful winter comfort dish with a melty cheesy topping of Fresh Mozzarella.




200g Fresh Mozzarella
2/3 cup Grated Parmesan
750g beef mince
1 small red onion, finely chopped
3 cloves garlic, minced
1/4 cup breadcrumbs
1 Tbsp dried oregano
3 Tbsp fresh parsley, finely chopped
salt and pepper, to taste
800g passata
1 baguette


1 Preheat oven to 180 degrees Celsius.
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.

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