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Cheesy skillet baked meatballs

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Cheesy skillet baked meatballs


15 mins
(+ cooling & 15 mins chilling time)


35 mins





Cheesy skillet baked meatballs


  • 500g Coles Australian No Added Hormones Beef Mince
  • 1 Coles Australian Free Range Egg
  • 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  • 1 brown onion, coarsely grated
  • 2 tsp finely chopped rosemary
  • 2 garlic cloves, crushed
  • 3 tsp smoked paprika
  • 1 tbs olive oil
  • 1 brown onion, extra, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • ½ cup (125ml) red wine or chicken stock
  • 400g can diced tomatoes
  • 1 cup (250ml) tomato sugo or passata
  • ⅓ cup (80ml) thickened cream
  • 60g pkt Coles Australian Baby Spinach
  • ½ cup (50g) shredded mozzarella
Basil oil
  • ½ cup basil leaves
  • 1 garlic clove, crushed
  • ⅓ cup (80ml) olive oil


  1. Place the mince, egg, breadcrumbs, grated onion, rosemary, half the garlic and half the paprika in a large bowl. Stir until well combined. Season.
  2. Line a baking tray with baking paper. Roll 1-tbs portions of mixture into balls and place on the lined tray. Place in the fridge for 15 mins to chill.
  3. Preheat oven to 180°C. Heat half the oil in a large ovenproof frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.
  4. Heat the remaining oil in the pan. Add the chopped onion, carrot, celery, remaining garlic and remaining paprika. Cook, stirring, for 5 mins or until onion softens. Stir in wine or stock. Bring to a simmer. Cook for 1 min or until the liquid reduces slightly. Add diced tomato, sugo or passata and cream. Stir to combine. Bring to a simmer. Remove from heat. Season. Add spinach. Stir to combine.
  5. Arrange meatballs over the tomato mixture. Sprinkle with mozzarella. Bake for 20-25 mins or until meatballs are golden brown and the sauce thickens slightly. Set aside to cool slightly.
  6. To make the basil oil, place the basil, garlic and oil in a blender. Blend until smooth. Drizzle over the meatballs.

Serve with basil leaves and chargrilled Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna slices.

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