BAKED MEATBALLS WITH MOZZARELLA AND ARUGULA
These baked meatballs in a rich tomato sauce could be whipped up in a matter of minutes! The perfect weeknight meal!
Author: Vikalinka/Photo credit to vikalinka.com
Ingredients
- For the meatballs
- 1 lbs beef extra lean
- 1 lbs pork extra lean
- 1 egg
- 1 tsp of each dried basil and oregano
- ¾ cup/75g breadcrumbs
- 1 tsp salt
- 1 tbsp olive oil
- For the sauce
- 1 tbsp olive oil
- 2-3 garlic cloves minced
- 4-5 fresh basil leaves chopped
- 2 X 14 oz/400g cans chopped tomatoes
- 3 tbsp basil pesto
- salt to taste
- Additional ingredients
- 2 cups/100g arugula/rocket
- ½ cup/125 g fresh mozzarella balls small
- 4 cherry tomatoes halved
- 4-5 basil leaves optional
Instructions
- Preheat the oven to 400F/200C
- In a large bowl combine beef and pork, beaten egg, basil and oregano, breadcrumbs and salt, mix well and shape into 20 meatballs. (Alternatively you can use store-bought meatballs and skip this step.)
- (Baking method) Place meatballs on a parchment paper lined rimmed baking sheet and bake in the preheated oven at 200C/400F for 10 minutes. (The meatballs will not be baked all the way through.)
- OR....(Frying method) Heat olive oil in a large frying pan and brown the meatballs over medium heat but don't cook all the way through. Remove from the pan and set aside.
- To the same pan add 1 tbsp of olive oil, chopped garlic and basil and cook briefly for 1 minute, then add canned tomatoes previously processed in a blender until smooth or leave chunky for extra texture if desired.
- Then add 3 tbsp of basil pesto and salt, bring to a boil, then lower the heat and let it simmer for approximately 5-7 minutes.
- Return the meatballs to the pan with the sauce, add arugula and mix, then scatter mini mozzarella balls, halved cherry tomatoes and basil leaves on top.
- Bake in the preheated oven for 30 minutes until the sauce is bubbly and mozzarella is melted and golden.
- Serve with pasta or a side of your choice.