350 g lean minced beef <br />
50 g white breadcrumbs <br />
50 g Parmesan cheese, grated <br />
1 egg yolk <br />
1 tbsp fresh thyme, chopped <br />
2 tbsp olive oil<br />
1 large onion, finely chopped <br />
2 cloves garlic, crushed <br />
2 x 400 g tins chopped tomatoes <br />
2 tbsp tomato puree <br />
1/2 tsp dried oregano <br />
a dash of sugar <br />
125 g Mozzarella, sliced <br />
50 g Cheddar cheese, grated <br />
2 tbsp fresh basil, chopped <br />
225 g fusilli pasta <ol>
<li>In a bowl, mix together the minced beef, breadcrumbs, Parmesan cheese, egg yolk, and chopped thyme. Season with a pinch of salt and pepper.</li>
<li>Once mixed to a firm consistency, shape into 20 balls.</li>
<li>Heat the oil in a saucepan. Add the onion and garlic and fry for 5 minutes.</li>
<li>Now add the tomatoes, tomato puree, oregano and sugar.</li>
<li>Bring to the boil and add the meatballs. Simmer for 15 minutes until cooked through.</li>
<li>Cook the pasta in boiling water as per the packet instructions, drain and add to the sauce along with the basil.</li>
<li>Spoon into a dish and cover with the cheeses.</li>
<li>Grill for 10 minutes on a medium heat until melted and golden. Then dinner is ready!</li>
</ol>
Pasta Meatball Bake
There’ll be smiles around the dinner table when you bring over this bubbling-hot dish of meatballs & pasta.
