Buon appetito!
Meatball bake with nduja and mozzarella
made by Winnie Verswijvel
Ingredients
4 persons
- 500 Gram minced
- 1 eggs
- 30 Gram breadcrumbs
- 1 teaspoons dried oregano
- 0.5 teaspoons nutmeg
- 30 Gram grated Parmesan cheese
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 tablespoons Elvea Doppio Concentrato
- 2 glances Elvea Cubes
- 2 tablespoons Nduja
- 1 teaspoons dried oregano
- 1 teaspoons sugar
- pepper
- 200 Gram salt
- 30 Gram grated mozzarella cheese
- 1 hands fresh basil
Preparation
-
1
Mix the minced meat with the egg, breadcrumbs, oregano, nutmeg, Parmesan cheese and salt and pepper. Roll out 12 meatballs.
-
2
Heat a tablespoon of olive oil in a pan and brown the meatballs all around. Remove from the pan.
-
3
Sauté the finely chopped shallot in the olive oil in the same pan. Add the tomato paste and fry for 1 minute. Add the nduja, diced tomatoes, oregano, sugar, pepper and salt. Stir well and simmer for 10 minutes.
-
4
Preheat the oven to 200°C. Place the meatballs in a baking dish and spoon the sauce on top. Spread the mozzarella and Parmesan cheese on top in a thick layer.
-
5
Bake in the hot oven for 20 to 25 minutes, until golden brown and bubbly. Then sprinkle with basil and serve immediately.
