Italian baked meatballs with garlic baguettes

Posted: February 5, 2017 by nietize in Beef, Italian
Tags: , ,

From Delicious Magazine
Serves 4

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Ingredients

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For the tomato sauce
35ml extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
Pinch sugar

For the meatballs
1 red onion, grated
1½ tsp dried oregano
1 tsp fennel seeds, crushed
6-10 anchovy fillets, finely chopped (see tips)
Finely grated zest ½ lemon
500g British beef mince (15-20 per cent fat)
Splash olive oil
125g ball fresh mozzarella, torn

For the baguettes
75g salted butter
2 garlic cloves, crushed
Small handful fresh parsley leaves, finely chopped
2 medium baguettes

To make the tomato sauce, heat the oil in a large frying pan, then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often, until softened but not coloured. Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently. Cook for 40 minutes, stirring often.

Meanwhile, make the meatballs. Put all the ingredients apart from the oil and cheese in a bowl. Season. Mix with your hands, then roll into 20-24 balls the size of walnuts.

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Heat the oven to 220°C/200°C fan/ gas 7. Heat the oil in a frying pan over a high heat. When hot, add the meatballs, frying on all sides for 5-6 minutes until golden. Drop them into the sauce for the last 5 minutes of cooking. Transfer to an ovenproof dish and top with the cheese. Season, then bake for 8-10 minutes until the cheese has melted.

 

Mix the butter with the garlic and parsley. Slice the baguettes at an angle into thirds, split them open and pull out most of the insides (see tips). Spread the baguette shells with the garlic butter and set aside.

Let the meatballs stand for 2-3 minutes, then serve with the garlicky baguettes. Use the baguettes to scoop up the meatballs and sauce, which will melt the butter.

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