Sun Dried Tomato Cheesy Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 Serves
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Calories
634 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Sun Dried Tomato Cheesy Meatballs
Description
These meatballs blend ground beef and pork with crushed garlic, grated Parmesan, semi-dried tomatoes, tomato paste, and fresh oregano and basil. Almond flour binds the mixture, creating large meatballs that brown in an ovenproof pan. The reserved oil from the tomatoes flavors the tomato pasta sauce used for simmering the meatballs until cooked through and thickened.
The dish is finished by broiling it with sliced bocconcini on top, which melts to add a creamy contrast to the tangy tomato sauce and herbaceous meatballs. The mixture of meats and inclusion of sun dried tomatoes provide a balanced, robust flavor with a juicy texture.
These meatballs can serve as a main dish, especially paired with pasta or crusty bread. The recipe yields 12 large meatballs but can easily be halved or doubled. When broiling the cheese, watch carefully to prevent burning.
Ingredients
Meatballs:
- 17 oz ground beef
- 17 oz pork mince or use extra beef mince
- 1 large egg lightly whisked
- ½ cup almond flour or ⅓ cup breadcrumbs if not following low carb
- 5 oz semi-dried tomatoes drained and oil reserved
- ½ cup Parmesan Cheese grated
- 4 cloves garlic crushed
- 4 tablespoons tomato paste
- 1 tablespoon oregano fresh chopped
- 1 tablespoon basil fresh, chopped
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon salt to taste
- 1 tablespoon black pepper to taste
Sauce:
- sun dried tomato oil reserved
- 15 oz tomato pasta sauce or tomato soup
- 6.5 oz bocconcini 6 large balls the size of golf balls), sliced, large balls
Instructions
- Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
- Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
- Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
- Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
- Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.
Notes
- This recipe makes 12 large meatballs, but you can size them smaller to yield about 24.
- Reserve the oil from the semi-dried tomatoes to add depth and flavor to the sauce.
- Broil the bocconcini cheese carefully to melt without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serves
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 19g | 6% |
| Protein | 45g | 90% |
| Fat | 43g | 66% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 157mg | 52% |
| Sodium | 1854mg | 77% |
| Potassium | 1260mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1046IU | 21% |
| Vitamin C | 31mg | 34% |
| Calcium | 282mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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