Cheesy Rosemary Meatball Bake

Dinner Recipes 32 Last Update: Oct 18, 2020 Created: Oct 18, 2020 Auther : Wendi Spraker
Cheesy Rosemary Meatball Bake
  • Serves:
    8 People
  • Prepare Time:
    15 mins
  • Cooking Time:
    25 mins
  • Calories:
    -
  • Difficulty:
    Hard
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These cheesy meatballs will satisfy even the most finicky eaters with cheese pulls galore!

Ingredients

Directions

  1. For the sauce
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the onion, mushroom and pepper and sauté till softened – about 3-4 minutes. Add the garlic and cook for an additional minute. Add the crushed tomatoes, tomato paste, red pepper, sugar, cumin, salt and pepper. Stir and reduce heat to medium-low - allow to cook down while making the meatballs – will thicken. Remove from the heat and place in a bowl – add the cream.
  3. For the meatballs
  4. In a large mixing bowl, combine the ground meat, bread crumbs, shallot, thyme, rosemary, parmesan, garlic, egg, salt and pepper. Using your hands, mix ingredients together until well combined. Form into 1 ½ inch meatballs.
  5. In the skillet that the sauce was cooked in, heat olive oil over medium high heat. Cook meatballs (may need to cook in batches) – turning occasionally. The meatballs may stick to the skillet a little and that is ok – will deglaze in a moment. Once meatballs are browned on all sides, remove meatballs to the same bowl that the sauce is in.
  6. Turn the burner up to medium-high. When skillet is hot, add wine (can substitute chicken or beef broth). Scrape the browned bits from the bottom of the pan and allow the wine to bubbly and reduce by about half (5 mins). Remove skillet from the heat and add the bowl of sauce and meatballs to the skillet.
  7. To finish:
  8. Preheat the oven to 400. Sprinkle the mozzarella and parmesan over the top of the meatballs and sauce and bake until heated through and cheese is melted and bubbly – about 15 minutes. Garnish with fresh basil. Serve warm.

Recipe courtesy of Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Cheesy Rosemary Meatball Bake



  • Serves: 8 People
  • Prepare Time: 15 mins
  • Cooking Time: 25 mins
  • Calories: -
  • Difficulty: Hard

These cheesy meatballs will satisfy even the most finicky eaters with cheese pulls galore!

Ingredients

Directions

  1. For the sauce
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the onion, mushroom and pepper and sauté till softened – about 3-4 minutes. Add the garlic and cook for an additional minute. Add the crushed tomatoes, tomato paste, red pepper, sugar, cumin, salt and pepper. Stir and reduce heat to medium-low - allow to cook down while making the meatballs – will thicken. Remove from the heat and place in a bowl – add the cream.
  3. For the meatballs
  4. In a large mixing bowl, combine the ground meat, bread crumbs, shallot, thyme, rosemary, parmesan, garlic, egg, salt and pepper. Using your hands, mix ingredients together until well combined. Form into 1 ½ inch meatballs.
  5. In the skillet that the sauce was cooked in, heat olive oil over medium high heat. Cook meatballs (may need to cook in batches) – turning occasionally. The meatballs may stick to the skillet a little and that is ok – will deglaze in a moment. Once meatballs are browned on all sides, remove meatballs to the same bowl that the sauce is in.
  6. Turn the burner up to medium-high. When skillet is hot, add wine (can substitute chicken or beef broth). Scrape the browned bits from the bottom of the pan and allow the wine to bubbly and reduce by about half (5 mins). Remove skillet from the heat and add the bowl of sauce and meatballs to the skillet.
  7. To finish:
  8. Preheat the oven to 400. Sprinkle the mozzarella and parmesan over the top of the meatballs and sauce and bake until heated through and cheese is melted and bubbly – about 15 minutes. Garnish with fresh basil. Serve warm.

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