Ingredients checklist
For the Meatballs:
For the Sauce:
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Baked Meatballs

20 minutes
40 minutes

Italian flavours meet gooey cheese in this sharing centrepiece!

  • Preheat your oven to 180C.
  • To make the meatballs, add all ingredients into a large bowl and stir thoroughly until fully combined and smooth.
  • Split the meat into 24 even sized chunks (about 31g each) and roll each into a small ball.
  • Add a drizzle of Olive Oil to a large frying pan, heat to a medium/high heat, pop in the meatballs and fry for a few minutes on each side until golden. Add to an ovenproof dish.
  • In the same pan, fry off the Onion, Garlic & Herbs until the onion has started to soften.
  • Deglaze the pan with the Wine and cook for a couple of minutes to burn off the alcohol.
  • Add in the Tinned Tomatoes and simmer for a few minutes until bubbling.
  • Pour the sauce over the meatballs, ensuring all the meatballs are submerged then thinly slice the Mozzarella and spread it evenly across the top.
  • Bake in an oven for 15-20 minutes until bubbling & golden on the top.
  • Serve with fresh Focaccia and a green salad.