Baked meatballs
- Lucy Netherton
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Serves 4
Easy
Prep: 5 mins
Cook: 35 mins
A star rating of 4.7 out of 5.49 ratingsRate
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All-in-one traybake suppers couldn't be easier – throw this meatball, tomato and focaccia dish together in no time
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Focaccia with pesto & mozzarella
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Ingredients
Nutrition
Units:
MetricUS
-
400g pack raw beef meatball
(about 15)
-
2 x 400g cans cherry tomatoes
-
1 small rosemary focaccia
loaf, chopped into large chunks
-
2 x 125g balls mozzarella
torn
-
handful fresh basil
or oregano leaves
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Nutrition: per serving
- kcal607
- fat37g
- saturates19g
- carbs33g
- sugars7g
- fibre4g
- protein34g
- salt1.9g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss the meatballs with the cherry tomatoes. Season well and cook for 20 mins.
-
step 2
Scatter over the chopped focaccia and mozzarella. Season and sprinkle over a handful of herbs then return to the oven for 15 mins, until the bread is crispy and the cheese melted.
Recipe from Good Food magazine, April 2013
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A star rating of 4.7 out of 5.49 ratings
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