This cheesy easy to make dinner recipe will satisfy the entire family.
|1 lb||(454 g) Ground beef or turkey|
|5||Cloves garlic, minced|
|2 tbsp||(30 mL) Chopped fresh parsley|
|1.5 tbsp||(22 mL) Worchestershire sauce|
|.25 tsp||(1 mL) Salt and pepper|
|2||(398 mL) Cans cherry or diced tomatoes|
|2 cups||(500 mL) California Goldminer® Sourdough Flute, cut into 2” (5 cm) cubes|
|2||Mozzarella balls, torn into bite sized pieces|
|2 tbsp||(30 mL) Chopped fresh basil|
|1 tbsp||(15 mL) Chopped fresh oregano|
|3 tbsp||(45 mL) Olive oil|
|.25 cup||(60 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 375°F (190°C).
MIX beef, three cloves minced garlic, parsley, worchestershire sauce, salt and pepper together in a large bowl. Form into 15 – 3 oz (85 g) meatballs. Place in a 10x10” (25x25 cm) square baking dish.
ADD tomatoes and remaining garlic to the pan and season with salt and pepper. Bake for 20 minutes uncovered.
REMOVE from the oven and scatter bread cubes over top of the meatballs. Drizzle with olive oil and scatter the torn mozzarella cheese on top as well. Sprinkle with herbs and parmesan cheese and return to the oven for about 15 minutes or until the bread is crisp and the cheese has melted.
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