This is based on a recipe from BBC Good Food. I've amended some of the ingredients, partly for convenience - I've also amended some of the cooking times as I prefer to let the bread pull up some of the juices rather than simmering them all off before hand.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 15 mins | 35 mins | 50 mins |
Ingredients
- Pack of 12 meatballs
- 1 large onion
- 3 crushed garlic cloves (or some garlic paste)
- 2 tins chopped tomatoes
- 2 tsp sugar
- 125g ball of Mozzarella
- 2 garlic bread baguettes
- 25g grated cheese
- 2 tsp dried italian herbs
- Olive Oil
Method
- Set the oven preheating to 200c
- Tear the garlic bread into large chunks
- Peel and chop the onion
- Drain the Mozzarella and then tear it into lots of little chunks
- Put the meatballs in a pan over a medium heat and begin to brown
- When they've started firming, reach in with a knife and cut them in half
- Brown some more and then transfer to a plate (they won't be cooked through yet, but that's fine)
- Put some oil back into the pan and start cooking the onions over a medium heat until they start to soften (a few mins)
- Pour in the tomatoes
- Stir in the garlic and the sugar
- Stir in the dried herbs
- Stir well and then simmer for around 10 minutes to thicken the tomato juice
- Pour into a casserole dish
- Place the meatballs on top
- Put mozzarella chunks into the sauce in various places
- Push garlic bread chunks into the gaps
- Sprinkle the grated cheddar over the top
- Put into the oven and bake for 20 minutes until the bread is crisp
- Serve immediately, alongside a salad