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Erin A.
Beautiful meatballs with cheese from the oven
Tapas with meatballs, tomato and cheese.
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Ingredients
- 50 g fresh ciabatta
- 1 Red onion
- 2 stem celery
- 3 toe garlic
- 7 el traditional olive oil
- 1 medium sized egg
- 500 g minced beef
- 500 g half to half chopped
- 1 tl dried oregano
- 1 lemon
- Tl dried nutmeg
- 400 g tomato cubes look
- 200 ml tap water
- 500 g Cherry tomatoes
- 1 Mozzarella
- 8 g fresh basil leaves
- 50 g farmers mature cheese
Kitchen Stuff
Directions
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Tear the ciabatta into pieces and cut into bread crumb in a food processor.
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Chop the onion. Slice the celery. Slice the garlic.
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Heat a saucepan over medium heat. Put a dash of olive oil, onion, celery and garlic in the pan.
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Split the egg.
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Put the minced meat, egg yolks, oregano and bread crumbs in a mixing bowl and grate the yellow skin of the lemon above.
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Add the nutmeg with a large pinch of pepper and salt. Mix everything well with your hands.
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Wet your hands slightly and then divide the mixture into 4 equal parts. Roll balls of it. Each ball will be about the size of a golf ball.
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Place the balls on a dish, cover with cling film and put in the refrigerator until use.
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Preheat the oven to 200 ºC.
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Remove the lid from the pan and bake for another 5 minutes or until the vegetables start to turn golden brown. Add the tomato pieces.
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Pour the water into the pan. Add a pinch of salt and pepper and bring it to the boil.
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Cook gently for 15 minutes or until the sauce has thickened.
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In the meantime, heat a large frying pan over a high heat. Put the olive oil in the pan and fry the meatballs for 5 minutes until they are golden brown all around.
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Spoon the tomato sauce in a large oven dish and spread out in an even layer. Divide the meatballs over the sauce.
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Halve the cherry tomatoes and squeeze out the seeds.
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Spoon the cherry tomatoes with salt and pepper and a dash of oil. Divide them over the baking dish.
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Wrap a piece of mozzarella in a basil leaf and place it between 2 meatballs in the oven dish. Repeat until all mozzarella is gone.
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Sprinkle the grated cheese over the meatballs and bake for about 30 minutes, or until tender and golden brown and the sauce bubbles.
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Nutrition
440Calories
Sodium15% DV370mg
Fat48% DV31g
Protein62% DV31g
Carbs3% DV9g
Fiber8% DV2g
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