Description
This comforting recipe features tender homemade beef meatballs simmered in a rich tomato and herb sauce, layered with garlic baguette slices and melted buffalo mozzarella, then baked to golden perfection. Served with a fresh green salad, this dish combines classic Italian flavors into an easy, crowd-pleasing casserole.
Ingredients
Scale
Tomato Sauce
- 4 tbsp olive oil, plus extra for drizzling
- 3 garlic cloves, crushed
- 1 tsp oregano
- 1 tsp caster sugar
- Small handful basil leaves, finely chopped (reserve some whole to serve)
- 2 x 400g cans chopped tomatoes
Meatballs
- 50g dried breadcrumbs
- 2 tbsp milk
- 500g beef mince
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 egg
- 1 tsp mixed herbs
- ½ tsp salt
- Freshly ground black pepper, to taste
Garlic Bread & Topping
- 1 garlic baguette (around 210g), sliced
- 125g ball buffalo mozzarella, drained and torn into pieces
- Extra olive oil for drizzling
To Serve
- Green salad
Instructions
- Make the Tomato Sauce: Heat 2 tbsp of olive oil in a flameproof oven dish or ovenproof frying pan over medium heat. Add the crushed garlic and cook for about 2 minutes until fragrant. Stir in oregano, caster sugar, chopped basil, and the chopped tomatoes. Rinse the empty tomato cans with a splash of water and add that liquid to the pan. Bring to a simmer and let it cook gently for 15-20 minutes until thickened and reduced. Season with salt and pepper to taste.
- Prepare the Meatballs: In a large bowl, combine the dried breadcrumbs and milk, and let them soak for 5 minutes. Add the beef mince, finely chopped onion, crushed garlic, egg, mixed herbs, salt, and pepper. Mix thoroughly until well combined. Shape the mixture into 20 golf ball-sized meatballs.
- Brown the Meatballs: Heat the remaining 2 tbsp olive oil in a separate frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, until all sides are browned. The meatballs do not need to be fully cooked through at this stage. Remove them from the pan and place on a plate.
- Assemble the Bake: Preheat the oven to 200°C (180°C fan) or gas mark 6. Spread half of the tomato sauce in the bottom of a baking dish. Layer half the slices of garlic baguette over the sauce, then add half of the browned meatballs. Repeat the layers with the remaining sauce, garlic bread, and meatballs. Scatter the torn pieces of buffalo mozzarella over the top. Drizzle with a little extra olive oil and season with black pepper.
- Bake: Place the assembled dish in the preheated oven and bake for 20-25 minutes, or until golden, bubbling, and the mozzarella is melted and slightly browned.
- Serve: Remove from the oven and scatter the reserved whole basil leaves on top. Serve immediately alongside a large, fresh, sharply dressed green salad.
Notes
- The meatballs are browned on the stovetop but finish cooking in the oven, giving them a great texture without drying out.
- Using buffalo mozzarella adds a creamy, tangy richness, but regular mozzarella can be substituted if necessary.
- For extra garlic flavor, brush the baguette slices with a little garlic butter before layering.
- This dish pairs well with a crisp green salad to balance the richness and add freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: meatballs, garlic bread, buffalo mozzarella, tomato sauce, baked casserole, Italian comfort food, dinner, beef meatballs
