Dan and Steph's smokey baked meatballs

4

25m

Note: plus cooling & resting time

30m

Ingredients

  • 1 brown onion, chopped
  • 2 garlic cloves
  • 4 rashers rindless bacon, chopped
  • 2 tbs dried oregano
  • 2 tbs olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tbs tomato paste
  • 2 tbs balsamic vinegar
  • 1 cup (250ml) salt-reduced chicken or vegetable stock
  • 2 thyme sprigs
  • 500g beef mince
  • 2 eggs
  • 1 tsp brown sugar
  • 1½ cups (150g) grated mozzarella
  • 250g spaghetti
  • Basil leaves, to serve

Method

STEP 1

Preheat oven to 220˚C. Add the onion, garlic, bacon and oregano to a food processor and process until finely chopped.

STEP 2

Heat the oil in a large ovenproof frying pan over high heat. Add the bacon mixture and cook for 6 mins or until crispy. Transfer half the bacon mixture to a plate and set aside to cool. 

STEP 3

Add the chopped tomatoes, tomato paste, vinegar, stock and thyme sprigs to the remaining bacon mixture in the pan. Stir until well combined. Reduce heat to low and cook for 15 mins or until the mixture reduces slightly.

STEP 4

To make the meatballs, place the mince, eggs and reserved bacon mixture in a large bowl. Season. Use your hands to mix until well combined. Roll the mince mixture into golf-ball sized portions. 

STEP 5

Add the sugar to the tomato mixture and season with salt and pepper. Stir to combine. Remove and discard the thyme sprigs. Arrange the meatballs over the tomato mixture in the pan. Sprinkle with mozzarella. Bake for 15-20 mins or until golden brown. Allow the meatball mixture to rest for 5-10 mins.

STEP 6

Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. 

STEP 7

Divide the spaghetti and meatball mixture among serving plates. Sprinkle with basil to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.