Meatball Traybake Food

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

BAKED MEATBALLS

Steps:

• 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.
• 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.

SMOKY PORK MEATBALLS TRAYBAKE

Steps:

• Tip the pork into a large bowl with the breadcrumbs, parsley, chilli flakes, egg yolk, 1 tsp of salt and some black pepper. Knead everything together for 5 mins to tenderise the meat. Divide the pork mix into 12 large balls, weighing for accuracy if you like. Chill until ready to use.
• Heat the grill to its highest setting. Put the peppers whole on a baking sheet and grill for 20-25 mins, turning halfway, until blackened and blistered. Set aside to cool a little.
• Meanwhile, make the sauce. Heat 2 tbsp of the oil in a large casserole or saucepan over a low-medium heat, add the onion and fry gently for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min. Stir through the tomatoes and sugar, and simmer uncovered over a low heat for 10 mins. Season to taste.
• Heat the remaining oil in a large, non-stick frying pan over a medium heat. Add the meatballs and fry for 5 mins, turning regularly, until evenly golden brown.
• Heat the oven to 180C/160C fan/gas 4. Tip the meatballs into a medium casserole dish. Peel the skin off the cooled peppers, deseed and slice into strips. Add the sliced peppers to the dish with the meatballs and pour over the tomato sauce. Sprinkle over the cheese and bake for 15-20 mins until the meatballs are cooked through and the cheese is bubbling. Serve with pasta, wedges or rice.