Beef, ricotta and rosemary meatball tray bake
Sometimes you've just got to roll with it, and these easy, speedy meatballs baked in the oven make it a pleasure.
Ingredients
600g beef mince
2 garlic cloves, crushed
1/2 cup firm ricotta
2 tbsp finely chopped rosemary, plus extra to serve
1/2 cup dried breadcrumbs
1 egg
2 tbsp olive oil
2 x 400g cans cherry tomatoes
45g can anchovies, drained and chopped
400g pappardelle pasta
finely grated parmesan, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional), and place a deep-sided roasting tray in the oven to preheat.
Step 2
Mix together the mince, garlic, ricotta, rosemary, breadcrumbs and egg in a large bowl. Season well with salt and pepper and divide into 12 large meatballs.
Step 3
Carefully remove the roasting tray from the oven. Drizzle with oil, add the meatballs and gently turn to coat in the oil. Add the tinned tomatoes, anchovies and 1/2 cup water to the pan.
Step 4
Return to the oven and roast for 30 minutes, or until golden brown and sauce is bubbling.
Step 5
Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain. Serve meatballs with pasta, extra rosemary and parmesan.
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