Plat
Mozzarella-Topped Meatballs with Warm Sourdough Baguette
50 minPour 4Nutri-Score C€€
C
50 min
50 minMozzarella-Topped Meatballs with Warm Sourdough Baguette
recette de
Ballerina Farm
@ballerinafarm
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ground beefViandes500 g
egg (beaten)Produits laitiers1 morceau
breadcrumbsBoulangerie50 g
parmesan (finely grated)Produits laitiers40 g
garlic (crushed)Fruits et légumes2 morceaux
onion (finely chopped)Fruits et légumes1 morceau
parsley (chopped)Fruits et légumes10 g
saltÉpices5 g
black pepper (ground)Épices2 g
olive oilÉpicerie20 ml- tomato passataÉpicerie400 g
mozzarella (torn into pieces)Produits laitiers200 g- sourdough baguetteBoulangerie1 morceau
par portion
Nutrition
496kcal
- Glucides
- 33 g
- Protéines
- 33 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plat allant au four
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Brown the meatballs
- Heat the olive oil in a frying pan over medium-high heat.
- Brown the meatballs on all sides until golden.
- Étape 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.
- Étape 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.
- Étape 5
Warm the baguette and serve
- Warm the sourdough baguette in the oven until crisp.
- Serve the meatballs hot with the warm baguette.