The ColleysFamily recipe collection
Italian meatballs in tomato sauce with melted mozzarella and garlic bread

Cosy oven bake

Italian Meatballs & Garlic Bread Bake

with rich tomato sauce and melted mozzarella

Italian-style beef meatballs baked in a rich tomato sauce with melted mozzarella, served with crisp homemade garlic bread for dipping.

Serves4
Prep20 mins
Cook35 mins
LevelEasy

Method

  1. Heat the oven to 200C/180C fan. Mix the beef mince, breadcrumbs, egg, 30g Parmesan, one crushed garlic clove, oregano, salt and black pepper. Roll into 16-20 meatballs.

  2. Heat the olive oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.

  3. Add the onion to the pan and cook for 5 minutes. Stir in the two crushed garlic cloves and tomato puree for 1 minute, then add the passata, basil and sugar if using. Season and simmer for 8 minutes.

  4. Return the meatballs to the sauce for 5 minutes, then transfer everything to an ovenproof baking dish. Scatter over the mozzarella and remaining 20g Parmesan.

  5. For the garlic bread, slice the baguette without cutting all the way through. Mix the softened butter with the two crushed garlic cloves and parsley, then spread the mixture between the slices. Wrap loosely in foil.

  6. Bake the meatballs for 15 minutes until bubbling and golden. Put the wrapped garlic bread in the oven at the same time; open the foil for the final 5 minutes if you like the top crisp.

  7. Check the meatballs are cooked through, then serve straight from the baking dish with the hot garlic bread for dipping into the tomato sauce.

Meatball MealsFamily Dinners

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Italian  •  Meatballs  •  Garlic bread

Italian Meatballs & Garlic Bread Bake

with rich tomato sauce and melted mozzarella

Serves 4Prep 20 minsCook 35 minsEasy

Ingredients

  • 500g beef mince
  • 50g fresh breadcrumbs
  • 1 egg
  • 30g Parmesan, finely grated
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • Salt and black pepper
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 700g passata
  • 1 tsp dried basil
  • 1 tsp sugar, optional
  • 125g mozzarella, torn or grated
  • 20g Parmesan, finely grated
  • 1 small baguette, about 250g
  • 60g butter, softened
  • 2 garlic cloves, crushed
  • 1 tbsp finely chopped parsley, optional
Cook's noteFor extra cheese, add another small handful of mozzarella just before the dish goes into the oven. A simple green salad works well alongside this if you want something fresh with the bake.

Method

  1. Heat the oven to 200C/180C fan. Mix the beef mince, breadcrumbs, egg, 30g Parmesan, one crushed garlic clove, oregano, salt and black pepper. Roll into 16-20 meatballs.
  2. Heat the olive oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.
  3. Add the onion to the pan and cook for 5 minutes. Stir in the two crushed garlic cloves and tomato puree for 1 minute, then add the passata, basil and sugar if using. Season and simmer for 8 minutes.
  4. Return the meatballs to the sauce for 5 minutes, then transfer everything to an ovenproof baking dish. Scatter over the mozzarella and remaining 20g Parmesan.
  5. For the garlic bread, slice the baguette without cutting all the way through. Mix the softened butter with the two crushed garlic cloves and parsley, then spread the mixture between the slices. Wrap loosely in foil.
  6. Bake the meatballs for 15 minutes until bubbling and golden. Put the wrapped garlic bread in the oven at the same time; open the foil for the final 5 minutes if you like the top crisp.
  7. Check the meatballs are cooked through, then serve straight from the baking dish with the hot garlic bread for dipping into the tomato sauce.
Italian Meatballs & Garlic Bread Bake • The Colleys family recipe collectionServes 4