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Mozzarella-Topped Meatballs with Warm Sourdough Baguette
50 minPara 4Nutri-Score C€€
C
50 min
50 minMozzarella-Topped Meatballs with Warm Sourdough Baguette
receta de
Ballerina Farm
@ballerinafarm
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
ground beefCarne500 g
egg (beaten)Lácteos1 pieza
breadcrumbsPanadería50 g
parmesan (finely grated)Lácteos40 g
garlic (crushed)Frutas y verduras2 piezas
onion (finely chopped)Frutas y verduras1 pieza
parsley (chopped)Frutas y verduras10 g
saltEspecias5 g
black pepper (ground)Especias2 g
olive oilDespensa20 ml- tomato passataDespensa400 g
mozzarella (torn into pieces)Lácteos200 g- sourdough baguettePanadería1 pieza
por ración
Nutrición
496kcal
- Carbohidratos
- 33 g
- Proteínas
- 33 g
- Grasas
- 26 g
lo que usará
Utensilios
Bol
Sartén
Fuente de horno
Horno
paso a paso
Preparación
- Paso 1
Make the meatball mixture
- In a bowl, combine the ground beef, egg, breadcrumbs, parmesan, garlic, onion and parsley.
- Season with salt and black pepper and mix until just combined.
- Roll into evenly sized meatballs.
- Paso 2
Brown the meatballs
- Heat the olive oil in a frying pan over medium-high heat.
- Brown the meatballs on all sides until golden.
- Paso 3
Simmer in tomato sauce
- Pour the tomato passata into the pan around the meatballs.
- Simmer gently until the meatballs are cooked through and the sauce thickens.
- Paso 4
Top with mozzarella and bake
- Transfer the meatballs and sauce to a baking dish and scatter the mozzarella over the top.
- Bake at 200 °C until the cheese is melted and bubbling.
- Paso 5
Warm the baguette and serve
- Warm the sourdough baguette in the oven until crisp.
- Serve the meatballs hot with the warm baguette.