This is a great meal that suits both grown ups and children. It is Italian meatballs in tomato sauce, baked in the oven
with homemade tomato sauce and topped with mozzarella cheese. Lots of fresh oregano in the meatballs, which I made quite large. You can serve them with whatever shapes of pasta you like Or if you want to try something different like I did, serve with cooked bulgur wheat. Taste great. Enjoy your weekend!
with homemade tomato sauce and topped with mozzarella cheese. Lots of fresh oregano in the meatballs, which I made quite large. You can serve them with whatever shapes of pasta you like Or if you want to try something different like I did, serve with cooked bulgur wheat. Taste great. Enjoy your weekend!
Baked oregano meatballs
3 servings
1 lbs ground beef
2 tbsp oregano leaves, chopped
1/4 cup parmesan, finely grated
1 egg, lightly beaten
2 cloves garlic, crushed
sea salt and cracked black pepper
1 tbsp olive oil
1 onion, finely chopped
1 can (ca 1 lbs) crushed tomatoes
1 tsp sugar
1 garlic clove, crushed
2 tbsp basil leaves, torn
salt and pepper
5 oz grated mozzarella cheese
Place ground beef, oregano, salt and pepper, parmesan, egg, and garlic in a large bowl and mix to combine.
Roll into tablespoonfull meatballs, put on a plate covered with a little oil and refrigerate for about 20 minutes.
Make the tomato sauce by heating up the oil in a saucepan. Add garlic and onion and cook until translucent and soft,
about 5 minutes. Add the crushes tomatoes and sugar and cook the sauce with the lid on for 10 minutes.
Add basil leaves and season with salt and pepper.
Preheat the oven to 425F.
Heat the oil in a frying pan and cook the meatballs until golden and cooked through. About 8 minutes.
Place the meatballs in a preferrably round ovenproof dish. Pour over the tomato sauce and sprinkle over the grated mozzarella cheese. Top with some basil leaves. Bake in the oven for 10-12 minutes until the cheese has melted.
3 servings
1 lbs ground beef
2 tbsp oregano leaves, chopped
1/4 cup parmesan, finely grated
1 egg, lightly beaten
2 cloves garlic, crushed
sea salt and cracked black pepper
1 tbsp olive oil
1 onion, finely chopped
1 can (ca 1 lbs) crushed tomatoes
1 tsp sugar
1 garlic clove, crushed
2 tbsp basil leaves, torn
salt and pepper
5 oz grated mozzarella cheese
Place ground beef, oregano, salt and pepper, parmesan, egg, and garlic in a large bowl and mix to combine.
Roll into tablespoonfull meatballs, put on a plate covered with a little oil and refrigerate for about 20 minutes.
Make the tomato sauce by heating up the oil in a saucepan. Add garlic and onion and cook until translucent and soft,
about 5 minutes. Add the crushes tomatoes and sugar and cook the sauce with the lid on for 10 minutes.
Add basil leaves and season with salt and pepper.
Preheat the oven to 425F.
Heat the oil in a frying pan and cook the meatballs until golden and cooked through. About 8 minutes.
Place the meatballs in a preferrably round ovenproof dish. Pour over the tomato sauce and sprinkle over the grated mozzarella cheese. Top with some basil leaves. Bake in the oven for 10-12 minutes until the cheese has melted.