Baked Cheesy Meatballs
This delicious casserole recipe can be made for the masses or served in individual ramekins for cafe and restaurant-style dining. Cut down on service by preparing the dish ahead of time and freezing until needed.
Best served with a piece of toasted garlic ciabatta and topped with fresh grated parmesan.
Ingredients
- Angel Bay Gourmet Beef Meatballs
- White onion
- 4 Garlic Cloves
- Chopped Tomatoes, 800g
- 2 tsp Tomato Paste
- 1 cup Beef Stock
- Fresh Basil
- 1 Sprig Fresh Rosemary
- 2 tsp Sugar
- 1 cup Mozzarella, chopped or grated
- Fresh Parmesan Cheese, grated
Method
To make the sauce, heat oil in pan and fry off onion and garlic.
Add chopped tomatoes, tomato paste, beef stock, rosemary and sugar and simmer for approx. 1 minutes or until the sauce has reduced.
If you're prepping this meal ahead of service and want to freeze, place frozen Angel Bay meatballs into serving dish and top with casserole sauce.
Preheat oven to 200°C. Please meatballs in the oven for the following cook times: Fresh - 12 minutes, Frozen - 20 minutes.
Remove meatball casserole from the oven and top with mozzerella cheese and place back in oven for another 5 minutes.
Remove from oven and top with fresh basil and grated parmesan cheese.