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

Introduction

This hearty dish combines savory meatballs, garlicky bread, and a rich tomato sauce topped with melted mozzarella for a comforting, crowd-pleasing meal. Perfect for a family dinner, it’s simple to prepare and bakes together for a deliciously satisfying finish.

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

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 the oregano, caster sugar, chopped basil, and chopped tomatoes. Rinse out the tomato cans with a splash of water each and pour into the pan. Bring to a simmer and cook for 15-20 minutes until thickened. Season to taste.
2. Step 2: Meanwhile, combine the dried breadcrumbs and milk in a large bowl. Leave to soak for 5 minutes. Add the beef mince, finely chopped onion, crushed garlic, egg, mixed herbs, ½ tsp salt, and pepper. Mix well and shape into 20 golf ball-sized meatballs.
3. Step 3: Heat the remaining olive oil in a second frying pan over medium-high heat. Add the meatballs and brown them on all sides. They do not need to be fully cooked through at this stage. Remove and set aside.
4. Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Pour half of the tomato sauce into a baking dish. Layer the sliced garlic bread and meatballs on top. Drizzle the remaining tomato sauce over the layers, then scatter with torn mozzarella pieces. Drizzle a little extra olive oil and season with freshly ground pepper.
5. Step 5: Bake in the oven for 20-25 minutes until golden and bubbling. Remove and sprinkle with whole basil leaves if desired. Serve hot with a fresh, sharply dressed green salad.

Tips & Variations

• For extra flavor, add a pinch of chili flakes to the tomato sauce for a subtle heat.
• Swap the beef mince for a mix of pork and beef for juicier meatballs.
• Use stale bread for the garlic baguette to get a crispier texture after baking.
• Fresh mozzarella can be used instead of buffalo for a milder taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until warm and bubbling again to maintain crispiness of the garlic bread. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs in advance?

Yes, you can make the meatballs a day ahead and keep them chilled. Brown them just before assembling the dish to maintain their texture.

What can I serve instead of garlic bread?

If you prefer, replace the garlic baguette with slices of ciabatta or focaccia brushed with garlic butter for a similar result.

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

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★★★★★

4.7 from 110 reviews

• Author: Jack
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

This comforting meal combines savory beef meatballs simmered in a rich tomato and herb sauce, layered with crispy garlic bread and gooey buffalo mozzarella, baked until golden and bubbling. Served alongside a fresh green salad, it makes an ideal family-friendly dinner packed with flavor and satisfying textures.

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Ingredients

Scale 1x2x3x

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)
• 2 x 400g cans chopped tomatoes

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
• Black pepper, to taste

Assembly

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

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Instructions

1. 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 let it sizzle for 2 minutes until fragrant. Stir in oregano, caster sugar, chopped basil, and chopped tomatoes. Rinse the tomato cans with a splash of water and pour into the pan. Bring to a simmer and let bubble gently for 15-20 minutes until thickened and reduced. Season to taste with salt and pepper.
2. Prepare the meatballs: In a large bowl, combine the dried breadcrumbs and milk. Set aside for 5 minutes to absorb the liquid. Add the beef mince, finely chopped onion, crushed garlic, egg, mixed herbs, salt, and pepper. Mix thoroughly until well combined. Shape mixture into 20 golf ball-sized meatballs.
3. Brown the meatballs: Heat the remaining olive oil in a separate frying pan over medium-high heat. Add the meatballs and brown them evenly on all sides. They do not need to be cooked through at this stage. Remove the browned meatballs to a plate.
4. Assemble and bake: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Spoon half of the tomato sauce into a baking dish. Layer the sliced garlic bread and meatballs on top. Drizzle the remaining tomato sauce evenly over the layers, then dot the torn buffalo mozzarella pieces across the top. Drizzle with a little extra olive oil and season with freshly ground black pepper.
5. Bake and serve: Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbling. Remove from the oven, scatter over reserved whole basil leaves if desired, and serve hot with a fresh, sharply dressed green salad.

Notes

• Use a flameproof oven dish to allow both stovetop and oven cooking in the same pan.
• Meatballs are browned first to develop flavor but finish cooking in the oven with the sauce and bread.
• Buffalo mozzarella adds a creamy richness; substitute with another soft cheese if unavailable.
• Adjust the seasoning of the tomato sauce after simmering to balance acidity and sweetness.
• This dish pairs well with a crisp, tangy green salad for freshness.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: meatballs, garlic bread, butter pudding, Italian dinner, baked meatballs, tomato sauce, buffalo mozzarella, family meal