Juicy beef meatballs, smothered with mozzarella cheese sounds like the best idea and a perfect family meal, so try these double cheesy meatball bake
8 slices crustless day-old bread, cubed.
½ cup feta cheese, crumbled.
1/3 cup fresh mint, finely chopped.
3 cloves of garlic, grated.
1kg beef mince.
Salt and pepper to season.
1 onion, finely chopped
2 cans of diced tomatoes.
1 cup chicken stock.
2 tbsp. origanum.
2 bay leaves.
As much as you like, grated mozzarella cheese.
Soak the bread cubes in water for about 30 minutes, remove the bread from the water and squeeze out all the excess water and place the bread in a bowl.
To the bowl add the feta, mint, garlic, ½ tsp salt, and ½ tsp black pepper.
Add the mince and knead well till everything is well combined.
Break off pieces of the mince mixture and roll to make balls.
Heat some oil in a pan and gently fry the meatballs until golden brown, drain the meatballs on a hand towel, and set aside.
Use the same pan that you used to fry the meatballs, add the onions and saute till transparent.
Add the tomatoes, stock, origanum, bay leaf and ¼ tsp salt, give it a good stir so that everything is nicely combined.
Cook on medium-high heat until the mixture reduces by half.
Add the meatballs and toss.
Pour the mixture into a greased ovenproof dish.
Sprinkle the cheese over the top and pop into a preheated to bake at 180 degrees till the cheese is golden brown and nice and bubbly.
Prepared, tried, and tested Bobby Swanson