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This midweek winner has all the makings of a classic Italian dish - homemade meatballs, tangy tomato sauce and a crispy cheese topping. Finish with fresh basil for a fresh flavour and some green beans for extra veggies. See method
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Put the beef mince, onion, 1 tsp oregano and half the garlic in a bowl; season. Mix with clean hands to combine, then roll into 16 balls.
Heat 1 tbsp oil in a large, deep frying pan over a medium-high heat and fry the meatballs for 6-8 mins until golden brown all over. Preheat the oven to gas 7, 220°C, fan 200°C.
Pour the sauce into the pan and stir to coat the meatballs. Cook for 3-4 mins until bubbling. Mix the remaining garlic, ½ tsp oregano, the bread and cheese in a bowl.
Stir the chopped basil and chilli, if using, into the sauce, then transfer to a roasting dish. Scatter with the cheesy croutons and drizzle with ½ tbsp oil. Bake for 15-20 mins until the topping is golden and crisp and the meatballs are cooked through.
Meanwhile, boil the green beans for 2-3 mins until tender. Drain and serve with the bake, scattered with the whole basil leaves.
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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