Beef Meatball Melt With Basil Oil
Beef meatballs in a rich tomato sauce, baked with melty mozzarella and topped with golden ciabatta croutons for a bit of dip and scoop action, finished with a drizzle of basil oil and served with a crisp balsamic dressed side salad.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Combine the beef mince, panko breadcrumbs and a generous pinch of both salt and pepper in a bowl and give everything a good mix up (clean hands is the best way!)
Divide the beef mince into 14 [28] and shape them into meatballs
Heat a large, wide-based pan (preferably non-stick) with a matching lid and a drizzle of vegetable oil over a medium-high heat
Once hot, add the meatballs and cook for 3-4 min, turning occasionally, or until they're browned all over
Meanwhile, peel and finely chop the onion[s]
Top, tail, peel and grate the carrot[s]
Once the meatballs are browned, transfer them to a plate and return the pan to a medium heat
Add the grated carrot and chopped onion to the pan with a pinch of salt and cook for 4 min or until softened
Meanwhile, peel and finely chop (or grate) the garlic
Once the onion and carrot have softened, add the chopped garlic and tomato paste and cook for 1 min further
Meanwhile, boil a kettle
Add the chopped tomatoes, Italian seasoning, a pinch of sugar and a generous pinch of both salt and pepper to the pan
Add half of the balsamic vinegar (you'll use the rest in your salad dressing)
Add 150ml [250ml] boiled water and return the meatballs to the pan
Cook, covered, for 5-6 min or until the meatballs are cooked through and the sauce has thickened slightly
Meanwhile, rip the ciabatta up into rough, bite-sized pieces
Drain, pat dry and rip the mozzarella ball[s] into small, bite-sized pieces
Once thickened, transfer the meatballs and sauce to a baking dish (or individual baking dishes)
Top with the ripped mozzarella, ciabatta, a generous drizzle of olive oil and a pinch of both salt and pepper
Put the dish in the oven for 10-15 min or until bubbling and golden
Meanwhile, chop the basil finely, including the stalks
Grind the chopped basil and a pinch of salt in a pestle & mortar to form a smooth paste
Add 2-4 tbsp olive oil and mix well – this is your basil oil
Rip the red gem[s] into rough pieces and add them to a large bowl
Once golden, remove the meatball melt from the oven and leave it to sit for 5 min – it will be very hot!
Meanwhile, combine the remaining balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper, then dress the red gem lettuce
Serve the meatball melt drizzled with the basil oil with the salad to the side and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites, wheat-gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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