Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 640grams loaf white sourdough bread
- 2 cloves garlic
- 1teaspoons dried oregano
- 500grams pork & veal mince
- 100grams fresh ricotta
- 1/4 cup caramelised onion relish
- 2tablespoons extra virgin olive oil
- 1/2 bunch basil, leaves picked
- 800grams diced tomatoes
- 1 cup Italian-inspired cheese blend
- 2tablespoons parmesan, finely grated (plus extra to serve)
Nutrition per serving
4500kJ / 1080Cal
4500 Kilojoules or 1080 Calories
52% of daily energy intake*
Protein
57.2grams
Fat
56.2grams
Carbs
85.2grams
Sugars
16.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for an easy one-pot meal? Try this meatball recipe made using pork and veal mince, caramelised onion and creamy ricotta.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 5
Tear 100g bread into small pieces, then place in a food processor with garlic and oregano, then process until fine breadcrumbs form. Add mince, ricotta and relish, then season and pulse to combine.
Step 3 of 5
Roll 1/4 cupfuls of mixture into balls. Transfer to a large, round ovenproof dish. Drizzle with oil and bake for 15 minutes or until meatballs have browned.
Step 4 of 5
Reduce oven to 180°C/160°C fan-forced. Finely chop half the basil. Turn meatballs, then add tomatoes and chopped basil to dish. Stir to combine. Top with cheese and bake for 30 minutes or until sauce has thickened and meatballs are cooked through, adding parmesan during the last 2 minutes of cooking.
Step 5 of 5
Slice and toast remaining bread. Top meatballs with remaining basil, and serve with toast and extra parmesan.
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