Meatball Casserole

Meatball Casserole
Meatball Casserole
  • three cloves Ontario Garlic, pressed
  • one Ontario Egg a quarter cup (50 mL) Ontario Milk
  • a quarter cup (fifty mL) breadcrumbs
  • one 1/2 tsp. 1/2 tsp (seven mL) dried basil leaves
  • half tsp. 1/2 ts evry: salt and pepper
  • one lb (five hundred g) Extra Lean or Lean Ontario Ground Beef
  • one bottle (680 mL) tomato purée (passata style)
  • one Ontario carrot, grated
  • one small Ontario Onion, finely chopped
  • 1°1 cup (two hundred fifty  mL) shredded Ontario Mozzarella
  • a quarter cup (fifty mL) Fresh Ontario Basil Leaves, torn
In a large bowl, with a fork, combine two garlic cloves, egg, milk, breadcrumbs, one tbsp. (five mL) dried basil, a quarter tsp. (1 mL) salt and the same amount of pepper. Add beef; mix until a homogeneous mixture is obtained. Form eleven meatballs. Arrange in a single layer in an 11 x 7-inch (two L) baking dish. Bake at four hundred twenty four °F (220°C) for ten minutes.
Meanwhile, in a large bowl, combine the tomatoes, carrot, onion and chili flakes. Add the remaining garlic, dried basil, salt and pepper. Pour mixture over meatballs and sprinkle with cheese. Bake for twenty minutes or until the meatballs are cooked through and the cheese has melted. Cover with fresh basil.
Enjoy !
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