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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
