Description
A hearty and comforting meatball and mozzarella pan bake featuring a rich tomato sauce, tender meatballs made from lean beef and pork, and a creamy mozzarella and mascarpone topping baked to golden perfection. Ideal for a crowd-pleasing meal that can be served with crusty bread, pasta, or rice.
Ingredients
Scale
Meatballs
- 2 small onions, grated (divided)
- 250g lean beef mince
- 250g lean pork mince
- 125g fresh breadcrumbs
- 1 tbsp fennel seeds, crushed
- 1 tsp dried oregano
- 1 egg
- Olive oil, for frying
Sauce
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 3 bay leaves
- 400g tin chopped tomatoes
- 600ml passata
- 2 tbsp tomato purée
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
Topping
- 250g (a large block) mozzarella, grated (divided: 200g mixed with mascarpone, remainder for scattering)
- 100g mascarpone
- Salt, to taste
- Olive oil, for drizzling
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine half of the grated onion, beef mince, pork mince, fresh breadcrumbs, crushed fennel seeds, dried oregano, and the egg. Season generously with salt and pepper. Mix thoroughly with your hands until the ingredients are evenly combined and the mixture is sticky enough to hold shape.
- Shape and Brown the Meatballs: Form the mixture into 20 even meatballs. Heat 1 tablespoon of olive oil in an ovenproof frying pan over medium heat. Brown the meatballs in batches, ensuring each side is nicely colored but not fully cooked through. Add more oil as needed. Once browned, transfer the meatballs to a plate.
- Prepare the Sauce: In the same frying pan, add another tablespoon of olive oil and the remaining grated onion. Fry gently over medium heat until softened, about 5-7 minutes. Add the crushed garlic and cook for another 2 minutes, stirring frequently to avoid burning.
- Add Tomatoes and Simmer: Stir in the bay leaves, chopped tomatoes, passata, tomato purée, brown sugar, and red wine vinegar. Bring the mixture to a gentle simmer. Let it bubble uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and glistens on the surface.
- Combine Meatballs and Sauce: Nestle the browned meatballs back into the simmering sauce. Stir gently to coat the meatballs, then remove the pan from heat.
- Add Cheese Topping: In a small bowl, mix 200g of grated mozzarella with the mascarpone and a pinch of salt until smooth. Spoon dollops of this cheesy mascarpone mixture over the meatballs. Finally, scatter the remaining grated mozzarella evenly over the top.
- Bake the Dish: Preheat your oven to 190°C (fan 170°C/gas mark 5). Place the ovenproof pan in the oven and bake for 30 minutes, or until the meatballs are cooked through, the cheese topping is bubbling, and golden brown spots appear on top.
- Rest and Serve: Remove the pan from the oven and allow the dish to cool for 5 minutes. Drizzle with a little olive oil before serving. Enjoy hot, served straight from the pan alongside crusty bread, pasta, or rice.
Notes
- This one-pot dish is perfect for feeding a crowd; its rustic presentation encourages everyone to dig in family-style.
- Using lean meat helps reduce fat content without sacrificing flavor.
- For a spicier variation, add chili flakes to the meatball mixture or sauce.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 698
- Sugar: 9g
- Sodium: 1300mg
- Fat: 40.6g
- Saturated Fat: 20.2g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 34.1g
- Fiber: 4.7g
- Protein: 46.6g
- Cholesterol: 130mg
