Italian meatball melt

Based on 0 ratings
G

Gemma

Community member

"Serve with spaghetti or rice "

Difficulty

Medium 👍

Preparation

40 min

Baking

1 min

Resting

20 min

Ingredients

2Servings
250 g
Pork mince
37½ g
Bread crumbs
1 cloves
garlic
½
onion
2 tbsp
Parmesan cheese
1 tbsp
parsley
Salt
½
egg
1
Tin of finely chopped tomatoes
olive oil
cloves
garlic
½ tbsp
basil
½ tsp
Dried chilli flakes
½ tsp
sugar
½ tbsp
balsamic vinegar
62½ g
Mozerella

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  • Step 1/4

    • 250 g Pork mince
    • 37½ g Bread crumbs
    • 1 cloves garlic
    • ½ onion
    • 2 tbsp Parmesan cheese
    • 1 tbsp parsley
    • Salt
    • ½ egg

    Start off by cutting the ends off. Removing the skin from the onion and then grate the onion. Put the onion in a tea towel and drain out all the liquid. Then put into the bowl with the rest of the ingredients for the meatballs. Give a good mix with a pinch of pepper. Form into about tennis ball size meatballs and let chill in the fridge for at least 20 minutes.

  • Step 2/4

    Add oil to a deep dish and start frying off the meatballs in batches.

  • Step 3/4

    • 1 Tin of finely chopped tomatoes
    • olive oil
    • cloves garlic
    • ½ tbsp basil
    • ½ tsp Dried chilli flakes
    • ½ tsp sugar
    • ½ tbsp balsamic vinegar

    To make the sauce start gently frying the garlic and then stir in the chill powder and basil. After a couple minutes add in the tomato’s, vinegar and sugar and bubble away for 15 minutes or until sauce has thickened.

  • Step 4/4

    • 62½ g Mozerella

    Finally add the meatballs to the sauce. Tear up the mozzarella and add it on top. Cook for another 20 minutes and serve.

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