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