Italian baked meatballs with garlic baguettes
- January 2016
- Serves 4
- Hands-on time 30 min, simmering time 40 min, oven time 10 min
Flavour-packed, tangy tomato sauce, oodles of melted mozzarella. This meatballs recipe is crowd-pleasing comfort food at its absolute best.
- 52.8g (24.3g saturated)
- 65.5g (13.5g sugars)
This looks like a lot of anchovies, but it doesn’t make your meatballs taste fishy – it just gives them a savoury depth of flavour. If you’re worried, add 6, fry some of the mixture, taste, then add the rest if you want to.
Use the insides of the baguettes (step 4) to make breadcrumbs.
Make the tomato sauce and garlic butter 3-4 days in advance and chill, covered, or freeze for up to 1 month. You can freeze the uncooked meatballs at the end of step 2 (on trays, then bag up) for up to a month. Or cook the meatballs in the tomato sauce as in step 3, then cool and freeze without the cheese. Defrost to continue.
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