2 small pots of supermarket fresh tomato pasta sauce
1 packet mozzarella
1 beaten egg
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon tomato puree
salt and pepper
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Fry off the onion until its clear approx 4 to 5 mins and allow to cool.
In a bowl add the minced beef/steak, cold onions, beaten egg, cumin, Parmesan, crushed garlic, tomato puree and breadcrumbs and mix well. Season with the salt and Pepper. I use my hands to mix rather than a fork/spoon. Make into meatballs and set aside. Heat the oven to 200 C / 180 C (FAN) / Gas 6.
I cook this in my Le Creuset casserole dish. Put the dish onto the hob and add the oil. Heat to a medium heat and add the meatballs. Fry off the meatballs until they are brown on the outside.
You can make your own tomato sauce but for quickness, I use 2 pots of a supermarket's fresh tomato sauce. Waitrose do a lovely tomato/chilli one I sometimes use. Add these pots to the meatballs, still keeping on a medium heat.
Tear the mozzarella into pieces and add to the dish, scattering the pieces around the meatballs. Put on the lid to the dish.
Transfer into the oven and cook for about 20 mins. Then take off the lid and cook for a further 10 to 15 minutes.