Italian meatball melt

Too few ratings

Gemma

Community Member

Difficulty

Medium 👍
40
min.
Preparation
1
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
500 g Pork mince
75 g Bread crumbs
2 cloves garlic
onion
4 tbsp Parmesan cheese
2 tbsp parsley
Salt
egg
Tin of finely chopped tomatoes
olive oil
3 cloves garlic
1 tbsp basil
1 tsp Dried chilli flakes
1 tsp sugar
1 tbsp balsamic vinegar
125 g Mozerella
  • Step 1/4

    • 500 g Pork mince
    • 75 g Bread crumbs
    • 2 cloves garlic
    • onion
    • 4 tbsp Parmesan cheese
    • 2 tbsp parsley
    • Salt
    • 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

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

    • 125 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.