Description
A hearty and comforting meatball and mozzarella pan bake combining tender beef and pork meatballs cooked in a rich, flavorful tomato sauce with melted mozzarella and creamy mascarpone topping, perfect served with crusty bread, pasta, or rice.
Ingredients
Scale
Meatballs
- 2 small onions, grated
- 250g lean beef mince
- 250g lean pork mince
- 125g fresh breadcrumbs
- 1 tbsp fennel seeds, crushed
- 1 tsp dried oregano
- 1 egg
- Olive oil for frying
Sauce
- 2 cloves garlic, crushed
- 3 bay leaves
- 400g tin chopped tomatoes
- 600ml passata
- 2 tbsp tomato purée
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
Topping
- 250g mozzarella (a large block), grated
- 100g mascarpone
Instructions
- Prepare the meatballs: Combine half the grated onion, lean beef and pork mince, fresh breadcrumbs, crushed fennel seeds, dried oregano, egg, and a generous amount of seasoning in a bowl. Mix thoroughly with your hands, then shape the mixture into 20 evenly sized meatballs.
- Brown the meatballs: Heat 1 tablespoon of olive oil in an ovenproof frying pan over medium heat. Fry the meatballs in batches, adding more oil as needed, until they are browned on all sides and almost cooked through. Remove the browned meatballs from the pan and set aside on a plate.
- Sauté the onion and garlic: Add the remaining grated onion and another tablespoon of olive oil to the same pan. Fry gently until the onion becomes soft and translucent. Add crushed garlic and cook for an additional couple of minutes to release their aroma.
- Make the tomato sauce: Stir in the bay leaves, chopped tomatoes, passata, tomato purée, brown sugar, and red wine vinegar. Bring the mixture to a simmer, letting it bubble gently for 20 minutes until the sauce reduces, thickens, and the surface appears glossy.
- Combine meatballs with sauce: Return the browned meatballs to the pan, nestling them into the sauce.
- Add the cheese topping: Mix 200g of grated mozzarella with the mascarpone and a pinch of salt. Spoon dollops of this cheesy mascarpone mixture evenly over the meatballs, then scatter the remaining 50g of grated mozzarella on top.
- Bake: Preheat the oven to 190°C (170°C fan)/Gas mark 5. Place the pan in the oven and bake for 30 minutes until the meatballs are piping hot, cooked through, and the top is golden and bubbling.
- Finish and serve: Allow the dish to cool for 5 minutes after baking. Drizzle a little olive oil over the top before serving. Serve straight from the dish accompanied by crusty bread, pasta, or rice for a satisfying meal.
Notes
- This one-pot cheesy meatball bake is perfect for sharing and makes a crowd-pleasing meal.
- Serving from the dish encourages a casual, family-style dining experience as plating can be tricky.
- Adjust seasoning to taste and consider adding fresh herbs like basil or parsley for extra freshness.
- For a spicier twist, add chili flakes to the sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 698
- Sugar: 8 g
- Sodium: 1300 mg
- Fat: 40.6 g
- Saturated Fat: 20.2 g
- Unsaturated Fat: 18.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34.1 g
- Fiber: 4.7 g
- Protein: 46.6 g
- Cholesterol: 120 mg
