Roasted beef and bacon meatballs with smoked cheddar
serves
4
Roasted beef and bacon meatballs with smoked cheddar
“Two of these tennis ball-sized meatballs make for a hearty serve” – Colin Fassnidge
Ingredients (14)
- 350g smoked streaky bacon rashers
- 500g minced beef
- 1 cup (70g) fresh breadcrumbs
- 2/3 cup (180g) caramelised onion jam (we used spicy barbecue)
- 1 egg, lightly beaten
- 2 tbs finely chopped sage
- 2 garlic cloves, crushed
- 2 cups (500ml) sugo tomato pasta sauce
- ½ cup (50g) grated mozzarella
- 1/2 cup (60g) grated smoked cheddar
- 1 cup basil leaves
- 1 bunch large-leaf rocket, trimmed
- 1 tbs balsamic vinegar
- 1 tbs extra virgin olive oil
Method
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1.Preheat oven to 220°C. Line a baking tray with baking paper. Place 4 bacon rashers on tray and roast for 8 minutes or until crisp. Set aside. Finely chop remaining bacon.
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2.In a large bowl, combine mince, chopped bacon, breadcrumbs, half the onion jam, egg, sage and garlic. Season well and roll into 8 equal balls. Place in a lightly greased oven tray and roast for 15 minutes. Remove from oven, pour sugo around meatballs, scatter with both cheeses, spoon remaining onion jam over sauce and scatter with half the basil. Return to the oven for a further 20 minutes or until meatballs are cooked through and cheese is golden brown. Set aside to cool for 5 minutes.
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3.When ready to serve, toss together rocket, balsamic and oil in a bowl. Scatter meatballs with rocket and remaining basil
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