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Italian baked meatballs

olivemagazine
  • 105 minutes
  • Serves 6

INGREDIENTS

onions 3, diced

olive oil

garlic 5 cloves, crushed

3

bay leaves

chopped tomatoes 400g tin

600 milliliters

passata

2 tbsp

tomato purée

1 tbsp

brown sugar

1 tbsp

red wine vinegar

beef mince 500g pack

125 g

fresh breadcrumbs

1 tbsp

fennel seeds

1 tbsp

dried oregano

1

egg

mozzarella 250g grated, buy a large block

100 g

mascarpone

olive oil a drizzle

fresh oregano a few leaves (optional)

crusty bread or pasta or rice