Cheesy Pork & Beef Meatballs And Garlic Ciabatta
For this delicious crowd pleaser, you'll prep then bake succulent mozzarella-topped meatballs in a rich, flavourful sauce. Serve with garlic ciabatta for dipping, and crunchy lettuce to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7
Boil a kettle
Peel and finely chop half your brown onion[s]
Grate the remaining onion
Combine your pork & beef mince, grated onion, panko breadcrumbs and a pinch of salt and pepper in a bowl and give everything a good mix up (clean hands is the best way!)
Divide the meatball mixture and shape them into 7 meatballs per person.
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat
Once hot, add the meatballs and cook for 4 min, turning occasionally, or until they're browned all over
Meanwhile, peel and finely chop (or grate) your garlic
Dissolve your beef stock mix in 70ml [90ml] [120ml] boiled water
Once the meatballs are browned, transfer them to a plate and return the pan to a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
Add half the chopped garlic (save the rest for later!) and cook for 1 min further
Add your chopped tomatoes, beef stock, half your balsamic vinegar (save the rest for later!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] sugar
Increase the heat to medium-high, then return the browned meatballs to the pan and cook, covered, for 6 min or until the sauce has thickened
Meanwhile, drain your mozzarella and tear it into rough pieces
Once the sauce has thickened, transfer the meatballs and sauce to an oven-proof dish (or individual dishes)
Top with the torn mozzarella and put the dish in the oven for 8-10 min or until melted and bubbling and the meatballs is cooked through (no pink meat!) – these are your cheesy meatballs
Meanwhile, combine the remaining balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing
Slice your ciabatta[s] in half, then add to a baking tray and put in the oven for 1-2 min or until slightly toasted
Once slightly toasted, spread each slice with butter and top with the remaining garlic, then return to the oven for a further 3-4 min
Meanwhile, wash your lettuce, then pat it dry with kitchen paper and tear into large bite-sized pieces
Serve the cheesy meatballs with the garlic ciabatta and torn lettuce to the side
Drizzle the balsamic dressing over the lettuce
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 † (gluten, milk, sulphites).
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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