Fennel and chilli meatball bake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 1
- Dietary
- Nut-freePregnancy-friendly
This single-serve spicy fennel meatball bake is a real feast for one, yet is so simple and quick to pull together!
Each serving provides 745 kcal, 47.6g protein, 14.5g carbohydrate (of which 12.3g sugars), 54.2g fat (of which 23.3g saturates), 3.8g fibre and 0.82g salt.
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- 6 beef meatballs
- ½ x 400g tin chopped tomatoes
- 10g/⅓oz butter
- 50g/1¾oz fresh mozzarella
- salt and freshly ground black pepper
- Parmesan, finely grated, to serve
- 1 red chilli, finely sliced, to serve
- fresh basil, to serve
- crusty bread, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Place a small, ovenproof pan (18–20cm/7–8in in diameter) over a medium heat and add the olive oil.
Add the onion and cook for 5–6 minutes until translucent. Add in the garlic, fennel seeds and chilli flakes and cook for another 3–4 minutes until fragrant.
Add the meatballs and let them brown for a few minutes before pouring in the tinned tomatoes and 50ml/2fl oz water. Season well with salt and black pepper, then add in the butter and stir through.
Turn off the heat and tear over the fresh mozzarella. Drizzle with a little more olive oil then bake in the oven for 20 minutes until the mozzarella is golden.
To serve, scatter over the grated Parmesan, fresh chilli and basil leaves and scoop up with crusty bread.
Recipe tips
This recipe would also be delicious served with pasta, rice or gnocchi.
Beef meatballs are the most common in supermarkets, but feel free to swap in pork meatballs or even turkey.
