Meatballs with Tomato Sauce, Garlic Bread, and Buffalo Mozzarella Recipe

Introduction

This comforting dish combines juicy beef meatballs simmered in a rich tomato sauce with layers of garlic bread and melted buffalo mozzarella. Finished in the oven until golden and bubbling, it’s perfect for a family dinner served alongside a crisp green salad.

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 mozzarella, 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
• ½ tsp salt
• Black pepper, to taste

Instructions

1. Step 1: To make the tomato sauce, heat half the olive oil in a flameproof oven dish or ovenproof frying pan over medium heat. Add the crushed garlic and cook for 2 minutes until fragrant. Stir in oregano, caster sugar, chopped basil, and the chopped tomatoes with a splash of water from the cans. Bring to a simmer and let it bubble gently for 15–20 minutes until thickened. Season to taste with salt and pepper.
2. Step 2: Meanwhile, mix the dried breadcrumbs and milk in a large bowl. Let it soak for 5 minutes. Add the beef mince, finely chopped onion, crushed garlic, egg, mixed herbs, salt, and pepper. Combine well, then shape into 20 golf ball–sized meatballs.
3. Step 3: Heat the remaining olive oil in a frying pan over medium-high heat. Brown the meatballs on all sides but do not cook through. Remove them from the pan and set aside on a plate.
4. Step 4: Preheat the oven to 200°C (180°C fan/gas mark 6). Pour half the tomato sauce into a baking dish. Layer the garlic bread slices and meatballs alternately over the sauce. Drizzle over the remaining sauce, then scatter the torn mozzarella pieces on top. Drizzle with a little more olive oil and season with pepper.
5. Step 5: Bake in the oven for 20–25 minutes until the top is golden, bubbling, and the mozzarella has melted. Garnish with whole basil leaves, if desired, and serve with a green salad dressed sharply.

Tips & Variations

• Use day-old baguette for a firmer texture that holds up well under the sauce and cheese.
• Add a pinch of chili flakes to the tomato sauce for a subtle heat.
• Swap beef mince for a mix of pork and beef for extra flavor and juiciness.
• Try mozzarella with a little grated Parmesan on top for deeper cheesy flavor and a golden crust.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a preheated oven at 180°C (160°C fan) until warmed through to maintain the garlic bread’s texture. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs a day in advance. Keep them covered in the fridge, then assemble and bake just before serving.

What can I serve instead of garlic bread?

If you prefer, use ciabatta or focaccia slices brushed with garlic butter. Alternatively, serve the meatballs and sauce over pasta or rice for a different meal.

Meatballs with Tomato Sauce, Garlic Bread, and Buffalo Mozzarella Recipe

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★★★★★

4.8 from 69 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: Serves 4

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Description

This hearty and comforting recipe combines juicy beef meatballs simmered in a rich tomato and herb sauce with layers of garlic bread and melted buffalo mozzarella. Baked to golden perfection, it is perfect for a cozy family meal served alongside a fresh green salad.

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Ingredients

Scale 1x2x3x

For the Tomato Sauce

• 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 desired)
• 2 x 400g cans chopped tomatoes

For the Meatballs

• 50g dried breadcrumbs
• 2 tbsp milk
• 500g beef mince
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 egg
• 1 tsp mixed herbs
• ½ tsp salt
• Freshly ground black pepper, to taste

To Assemble

• 1 garlic baguette (around 210g), sliced
• 125g ball buffalo mozzarella, drained and torn into pieces
• Extra olive oil, for drizzling
• Green salad, to serve
• Whole basil leaves, to garnish (optional)

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Instructions

1. Make the tomato sauce: Heat half of the olive oil in a flameproof oven dish or ovenproof frying pan over medium heat. Add the crushed garlic and cook for 2 minutes until fragrant. Stir in oregano, caster sugar, chopped basil, and chopped tomatoes along with rinsing water from the cans. Bring to a simmer and cook uncovered for 15-20 minutes until thickened and reduced. Season with salt and pepper to taste.
2. Prepare the meatball mixture: Combine breadcrumbs and milk in a large bowl and allow to soak for 5 minutes. Add beef mince, finely chopped onion, crushed garlic, egg, mixed herbs, salt, and pepper. Mix well to combine evenly.
3. Shape and brown the meatballs: Form the mixture into 20 golf ball-sized meatballs. Heat the remaining olive oil in a second frying pan over medium-high heat and brown the meatballs on all sides. They do not need to be fully cooked at this stage. Remove from the pan and set aside.
4. Assemble the dish: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Spoon half of the tomato sauce into a baking dish. Layer sliced garlic bread and browned meatballs over the sauce. Drizzle the remaining tomato sauce over the top, then scatter torn pieces of buffalo mozzarella. Drizzle a little more olive oil and season with freshly ground black pepper.
5. Bake: Place the assembled dish in the preheated oven and bake for 20-25 minutes, until the garlic bread is golden, the mozzarella is melted and bubbling, and the tomato sauce is hot and bubbly.
6. Serve: Garnish the baked dish with whole basil leaves if desired, and serve immediately with a large, fresh green salad dressed with a sharp vinaigrette.

Notes

• Be sure to brown the meatballs well to develop flavor, even though they finish cooking in the oven.
• Use a good quality garlic baguette for best flavor and texture in the final bake.
• This dish can be prepared in advance up to the baking step, then refrigerated and baked fresh before serving.
• For a vegetarian version, substitute meatballs with plant-based alternatives or seasoned lentil balls and use vegetarian mozzarella.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired

Keywords: meatballs, garlic bread, buffalo mozzarella, tomato sauce, baked meatballs, Italian recipe, comfort food