Baked Meatballs with Ciabatta

PREP 20 MIN - COOK 30 MIN

Italian-inspired Baked Meatballs are the dinner equivalent of a big hug: warm,

hearty and happy! Crusty ciabatta bread is the perfect tool for wiping every last

trace of sauce from your plate.

This has been created to serve 4. Enjoy with others or freeze for to enjoy again.

INGREDIENTS

1 onion finely chopped

3 garlic cloves crushed

1 tsp olive oil

200g pork mince

200g beef mince

1⁄4 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

3 sprigs of fresh thyme leaves picked

salt & pepper, to taste

TOMATO SAUCE

1 tsp olive oil

4 garlic cloves crushed

2 tins of diced tomatoes (400g tins)

1 cups (250ml) vegetable stock

1 sprigs of fresh basil roughly chopped

TOPPING

1⁄3 cup (40g) mozzarella grated

2 tbs parmesan grated

1 sprigs of fresh basil leaves picked

4 thick (40g) slices ciabatta (or gluten free) grilled

METHOD

To make the meatballs, fry onion and garlic in oil in an ovenproof frypan over medium heat. Remove and add to a mixing bowl with mince and oats. Add the thyme, season and mix well. Form golf-sized balls and then brown in same frypan, remove and set aside.

To make the tomato sauce, add oil to same frypan over medium-high heat, fry garlic until soft, then add tomatoes, stock, basil and season well. Simmer uncovered for 15-20 minutes or until sauce has reduced by a quarter.

Preheat oven to 200℃. Add meatballs to pan with sauce, bake for 10 minutes, then remove pan and top with cheese. Return to oven to allow cheese to melt.

Remove from oven, scatter fresh basil and serve with grilled slices of ciabatta.

NUTRITION

based on 1 serving

Energy (kJ) - 1670 kJ / 399 cals

Protein - 31.4 g

Fat - 17.4 g

Sat. Fat - 7 g

Carbs - 26 g

Sugar - 8 g

Fibre - 5.2 g