- Serves6
- Cook time1 hour 40 minute
- Prep time20 minute, + 30 mins resting time
Loaded with flavour thanks to the stock and sausages, this gooey cheesy meatball recipe is sure to become a family favourite.
Ingredients
- 500g Coles Australian No Added Hormones 3 Star Beef Mince
- 8 beef sausages, casings removed
- 1 cup (75g) panko breadcrumbs
- 1 Coles Australian Free Range Egg, lightly whisked
- 2 tsp Tuscan herb mix
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup (125ml) red wine
- 400g can diced tomatoes
- 500ml tomato passata
- 1 cup (100g) Coles Shredded 4 Cheese Blend
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place mince, sausage, breadcrumbs, egg and herb mix in a large bowl. Use your hands to mix until combined. Divide into 24 portions. Roll each portion into a ball and transfer to a baking tray. Place in the fridge for 30 mins to rest.
Step 2
Heat oil in a large deep ovenproof frying pan over medium-high heat. Cook half the meatballs, turning occasionally, for 10 mins or until golden. Transfer to a plate. Repeat with remaining meatballs.
Step 3
Drain excess oil from the pan and return to medium heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add garlic and cook, stirring, for 1 min or until aromatic. Add the wine or stock, diced tomato and passata and bring to a simmer. Return meatballs to the pan and reduce heat to low. Cover and cook for 1 hour or until sauce thickens slightly and meatballs are cooked through. Season.
Step 4
Preheat oven to 180°C. Sprinkle the meatball mixture with cheese and bake for 10 mins or until the cheese melts.
Serve with... garlic bread, basil leaves and mixed salad leaves
Recipe tip
To freeze... Divide the meatball mixture among airtight containers. Store in the freezer for up to 3 months. Place in the fridge overnight to thaw completely, then reheat in a baking dish in the oven until heated through.
Smart swap: If you don’t have Tuscan herb mix at home, use Italian herbs and add some chilli flakes, if you like.
Cook it right: Refrigerating the meatballs and cooking them before adding liquid helps to retain their shape and stops them becoming soggy.
Ingredient tip: You can substitute red wine for salt-reduced chicken stock.
Herb and cheese meatballs
- Serves6
- Cook time1 hour 40 minute
- Prep time20 minute, + 30 mins resting time
Ingredients
- 500g Coles Australian No Added Hormones 3 Star Beef Mince
- 8 beef sausages, casings removed
- 1 cup (75g) panko breadcrumbs
- 1 Coles Australian Free Range Egg, lightly whisked
- 2 tsp Tuscan herb mix
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup (125ml) red wine
- 400g can diced tomatoes
- 500ml tomato passata
- 1 cup (100g) Coles Shredded 4 Cheese Blend
Method
Step 1
Place mince, sausage, breadcrumbs, egg and herb mix in a large bowl. Use your hands to mix until combined. Divide into 24 portions. Roll each portion into a ball and transfer to a baking tray. Place in the fridge for 30 mins to rest.
Step 2
Heat oil in a large deep ovenproof frying pan over medium-high heat. Cook half the meatballs, turning occasionally, for 10 mins or until golden. Transfer to a plate. Repeat with remaining meatballs.
Step 3
Drain excess oil from the pan and return to medium heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add garlic and cook, stirring, for 1 min or until aromatic. Add the wine or stock, diced tomato and passata and bring to a simmer. Return meatballs to the pan and reduce heat to low. Cover and cook for 1 hour or until sauce thickens slightly and meatballs are cooked through. Season.
Step 4
Preheat oven to 180°C. Sprinkle the meatball mixture with cheese and bake for 10 mins or until the cheese melts.
Serve with... garlic bread, basil leaves and mixed salad leaves