This is the most delicious, juiciest meatball recipe topped with cheese and baked in rich tomato sauce and it’s everything I want for dinner. A good trick with meatballs is to always (and I mean always) add more seasoning than you think. They really can handle it. To check that your meatball mixture is well-seasoned, fry a little bit of the mixture in a hot pan before you start forming the meatballs. There is nothing worse than sitting down to what you expect to be a delectable meatball and then discovering that they are bland and under-seasoned.
Ingredients Needed
Ground beef / beef mince. Ground pork / pork mince. Onion. Fresh garlic cloves. White bread. Milk. Herbs : fresh parsley, thyme, fresh rosemary. Oregano, basil and parsley are also good options. Tomatoes. I used canned chopped tomatoes. Tomato paste. Beef broth / beef stock. Sugar. Salt and black pepper.
How long to bake meatballs
Meatballs that have been browned before baking, should take no more than 15-20 minutes to bake in a 200°C/400°F oven.
Can I make this ahead?
The formed meatballs can be placed on a baking sheet lined with parchment paper and placed in the freezer until frozen then transferred to freezer bags. They can be frozen for up to 3 months. You can also freeze the meatballs in the sauce but do so before adding the cheese. Brown the meatballs and make the sauce then transfer to a foil container. Wrap with plastic wrap and a layer of foil then freeze for up to 3 months. Remove the plastic wrap then recover with the foil and bake from frozen for 30-40 minutes at 180°C/350ºF. Remove the foil, top with cheese and bake for another 10 minutes before serving.
Meatball recipes
