Meatballs & garlic bread & butter puddingNew Recipes

Make your own meatballs and bake in a rich tomato sauce with layers of cheesy garlic bread. A delicious twist on classic comfort food

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 775
  • fat 48g
  • saturates 20g
  • carbs 42g
  • sugars 0g
  • fibre 4g
  • protein 40g
  • salt 2.01g

Ingredients

  • 4 tbsp olive oil , plus extra for drizzling
  • 3 garlic cloves , crushed
  • 1 tsp oregano
  • 1 tsp caster sugar
  • small handful basil leaves , finely chopped (reserve some whole to serve, if you like)
  • 2 x 400g cans chopped tomatoes
  • 1 garlic baguette (around 210g), sliced
  • 125g ball buffalo mozzerella , drained and torn into pieces
  • green salad , to serve
  • 50g dried breadcrumbs
  • 2 tbsp milk
  • 500g beef mince
  • 1 small onion , finely chopped
  • 2 garlic cloves , crushed
  • 1 egg
  • 1 tsp mixed herbs

Method

  1. To make the tomato sauce, heat half the oil in a flameproof oven dish or ovenproof frying pan over a medium heat. Stir in the garlic and let it sizzle for 2 mins until fragrant, then mix in the oregano, sugar, basil and chopped tomatoes. Rinse out the cans with a splash of water each, then pour into the pan. Bring to a simmer, then leave to bubble away for 15-20 mins until thickened and reduced. Season to taste.

  2. Meanwhile, for the meatballs, mix the breadcrumbs and milk together in a large bowl, and set aside for 5 mins to absorb. Mix in the beef mince, onion, garlic, egg, mixed herbs, ½ tsp salt and some pepper. Shape into 20 balls, around the size of golf balls.

  3. Heat the remaining oil in a second frying pan over medium-high heat. Add the meatballs and brown all over. Once browned, remove to a plate (they don’t need to be cooked through at this point).

  4. Heat the oven to 200C/180C fan/gas 6. Tip half the tomato sauce into a baking dish, then add the garlic bread in layers with the meatballs. Drizzle over the remaining sauce with a spoon and dot over the mozzarella pieces. Drizzle over a little more olive oil and season with pepper. Bake for 20-25 mins until golden and bubbling. Scatter over some whole basil leaves, if you like, and serve with a big, green, sharply dressed salad.

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