Hearty Italian Meatball Gratin
This Italian meatball gratin is a delicious meatball recipe that you must try. Check out the very easy recipe here.
Ingredients
Meatball Ingredients
400 grams ground beef (minced beef) - 5% fat
1 medium yellow onion - very finely diced
2 cloves garlic - finely diced
3 rashers bacon - smoked, trimmed of all fat and finely diced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon thyme
1 tablespoon passata or crushed tomatoes (tomato puree with seeds removed)
1 medium egg - beaten
Sauce Ingredients
1 tin tomatoes - chopped- 6 tablespoon passata or crushed tomatoes (tomato puree with seeds removed)
50 ml red wine
1 tablespoon Worcestershire sauce- 1 teaspoon chilli powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
16 small black olives - chopped
80 grams cheddar cheese - reduced-fat and grated
Instructions
- Fry the bacon in oil until crisp. Add the remainder of the meatball ingredients to a bowl and plenty of cracked black pepper. Mix well.
- Shape the mixture into meatballs just larger than a walnut. Using the same pan as for the bacon, fry the meatballs until browned on all sides – you may need to do this in two batches – then cover and set aside.
- Preheat the oven to 190 degrees Celsius. Put all of the sauce ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for a few minutes until the sauce has thickened slightly.
- Cover the base of a casserole or gratin dish with the meatballs, aligned evenly, leaving space in between each one. Pour the sauce obto meatballs, ensuring that it fills all the gaps.
- Sprinkle the cheese, then place in the oven for 20 to 25 minutes, or until the cheese on top is browned. Serve with a large green salad.
Nutrition
Calories: 346kcalCarbohydrates: 9gProtein: 28gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 127mgSodium: 575mgPotassium: 599mgFiber: 3gSugar: 3gVitamin A: 596IUVitamin C: 6mgCalcium: 251mgIron: 5mg
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