Everyone loves a meat ball right?. .. This recipe is sure to become a family favourite. Delicious and easy oven baked fluffy meatballs in a spicy and smoky sauce… what’s not to love?
Function: Circo Therm®
Baked Pork and Veal Meatballs
Ingredients
Meatballs
500g pork and veal mince
1 onion, finely chopped
2 cloves garlic, crushed
1 cup panko breadcrumbs
2 tblspns shredded Parmesan
2 tspns dried oregano
1 egg
Salt and pepper, to taste
Spray oil
Sauce
2 tablespoons oil
1 onion, finely chopped
4 cloves garlic, crushed
2 tspns smoked paprika
1/2-1 tspn chilli flakes
700g bottle passata
140g can tomato paste
2 tspns dried oregano
Salt and pepper, to taste
220g bocconcini, drained and each cut into 3 slices
Pangrattato
30g butter
1 tblspn oil
2 cloves garlic, crushed
1 1/4 cups panko breadcrumbs
2 tspns chopped rosemary leaves
Salt and Pepper, to taste
Green salad, for serving
Method
To start your Pork and Veal Meatballs Bake, preheat the oven to 200°C CircoTherm®.
Combine in a bowl all the meatball ingredients, mix well and roll heaped tablespoons of mixture into meatballs, approx 32.
Spray a 3 litre enamel or Pyrex baking dish with oil and add the meatballs. Bake the meatballs for 15 minutes. Remove and keep warm. Reduce the oven temp to 180°C.
Meanwhile heat the oil in a saucepan over a medium to high heat, induction setting 7 and sauté the onion and garlic for 3-5 minutes until softened. Add the paprika and chilli and cook another minute. Stir in the passata, tomato paste, oregano, salt and pepper, reduce to induction setting 4 or 5 and simmer for 6 minutes. Pour the sauce over the meatballs and bake for 20 minutes. Place the cheese slices over the meatballs and cook a further 10 minutes until the cheese is melted and golden.
Heat the butter and oil in a small fry pan on induction setting 6, add the garlic and cook for 1-2 minutes then stir in the panko crumbs and rosemary. Stir continually until the crumbs are golden. Cool..
Spoon the meatballs into serving bowls and top with a sprinkle of Pangrattato. Serve with a green salad.
Notes
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.