Baked smoky meatballs
- February 2018
- Serves 6-8
- Hands-on time 1 hour, simmering time 25 min, oven time 5-6 min
”Whether they’re piled on top of spaghetti, wrapped in a sub or, like these, served with cheesy polenta, you just can’t go wrong with meatballs.” – the late food writer Valli Little
Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.
- 36g (12.6g saturated)
- 55g (8.9g sugars)
Prepare the meatballs up to 48 hours in advance, then cover and chill. To serve, top with the cheese breadcrumbs, then bake as in the recipe.
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