Oo yes! There is nothing better than cheese in my opinion. Id eat cheese on anything! Breads, crackers, fruits, you name it.. and now meatballs! đ
Now i know i didn't invent cheese and tomato sauce or cheese on spag-bol etc.. but have you ever had a toasted cheese meatball??? That's what i thought đ. This recipe is an all time favourite of mine. Massive crowd-pleaser and pairs so good with anything, you name it, breads, pastas, rice, the list goes on!
The smell, the melted cheese, the crisp on top with tender vegetarian meatballs..to die for! So quick and easy to make too, such a time saver for those busy days or tired nights after work!
Recipe
Soft and tender vegetarian meatballs in a smooth tomato sauce topped with delicious grilled cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Zainab
Ingredients:
600g passata
2 tablespoons of extra virgin olive oil
1 large red onion
3 garlic cloves
1 teaspoons salt, or salt to taste
½ teaspoon black pepper
½ teaspoon red chilli powder
300gs frozen Quorn Swedish Meatballs
Fresh basil leaves and oregano
100g mozzarella, grated
100g red leicester, grated
Method:
1. Begin by adding 1 teaspoon of extra virgin olive oil to a medium non-stick pan. Add in the frozen Quorn Swedish Meatballs and cook until the meatballs have browned off (around 18-20 minuted).
Note: I like to low the heat every 5 minutes and add the lid into to allow them to steam cook too.
2. Remove from the heat once cooked and place into a bowl. Cover and leave to aside for later. Do not wipe or wash the pan, leave all that delicious flavour in the pan.
3. Next, Peel the onion and garlic cloves. Chop the onion into 4 quarters and the garlic cloves in half and add to a food processor or blender until smooth.
Note: You can skip this part if you prefer a more chunkier sauce. Just diced the onion and garlic finely.
3. Add the remaining 1 teaspoon of oil, minced onions & garlic to the non-stick pan. Cook on a medium heat until the onions have slightly browned (about 10 minutes).
3. Add in the passata, salt, pepper and red chilli powder. Cook for about 5-10 minutes on a medium heat until the tomatoes have slightly browned or darkened in colour.
4. Gently fold in the cooked swedish meatballs with a spatula and then remove from the heat.
5. Sprinkle on the fresh basil leaves, oregano and cheese.
6. Place the pan under the grill at maximum temperature until the cheese is lovely and golden brown.
7. Remove from the grill and serve with pasta, rice or bread! Goes great in a sub sandwich đ¤¤
Notes
If there are any leftovers, they can be stored in the refrigerator in an air tight container for up to 3 days.
You can use any cheese of your choice. For me mozzarella is a must, but i love to pair mozzarella with brie or Gouda too.
You can use any vegetarian meatballs. I just like the taste of the Quorn ones!
If you don't have red onions, brown onions will work fine too!
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
Š Bake With Zainab â Zainab Moughal. I own all content and photosâ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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