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Meatball & Mozzarella Bake |
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| Serves 4 |
Prep 5 mins |
Cooking 35 mins |
Easy |
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+ 30 mins soak |
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My rating |
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Ingredients |
400g veal mince or buy ready raw veal meatballs
150g brown breadcrumbs
150ml milk
1 large onion, chopped
1tsp paprika
2x 400g cans cherry tomatoes
1 small loaf rosemary focaccia
2x 125g mozzarella balls
handful fresh basil or oregano leaves
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Heat the oven to 200C/ 180C
Fan/ Gas 6.
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First make up the veal
meatballs: place the breadcrumbs in a bowl, add the milk
and set aside to soak for 30 mins. Mix the onion,
veal mince and paprika into the breadcrumbs and season to
taste. Shape the mixture into 14 - 15 meatballs.
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In a large roasting tin, toss
the meatballs with the 2 tins of cherry tomatoes. Season
and cook for 20 mins. Scatter over the loaf of rosemary
focaccia, chopped into large chunks, and 2 x125g
mozzarella balls, torn.
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Season and sprinkle over a
handful of fresh basil or oregano leaves. Return to the
oven for 15 mins, until the bread is crispy and the cheese
melted
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DAILY
DINNERS 
