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Meatballs in Tomato Sauce: Tasty meatballs, chunky potato, onion and melted cheese in a rich tomato sauce. Serve piping hot with a leafy salad or with steamed green vegetables.
• 1 round rye cob loaf or similar
• 2-3 tablespoons olive oil
• 2 cloves garlic, crushed
• 400g meatballs in tomato sauce
- Preheat the oven to 190oC.
- Cut the top off the loaf. Remove the soft bread from inside leaving a shell of about 3cm. Combine the olive oil and garlic and brush the inside of the loaf. Bake for about 5 minutes, until lightly crusty.
- Meanwhile, heat the meatballs in tomato sauce, until piping hot. Spoon the meatballs in to the loaf and heat through for a few minutes in the oven.
Serves 4.
Suggested Wine Match: Saint Clair Marlborough Merlot
Optional variations:
- Replace the meatballs and sauce with Beef Stroganof, savoury mince or lamb casserole.
Product reviews...
Review by: wheeled thing
Dated: 8th of August, 2004
I have to agree with the use of the buns as a way to serve. Using smaller buns and less of the other ingredients, I was able to make the same meal for slightly less.
Review by: kiwireviewer-00
Dated: 7th of August, 2004
OK< I slightly modified this one a bit, because I am lousy at making meatballs... but it was close enough to this to still be a good comparison.
The alterations I made were:
- Mince, not meatballs
- Grated cheese on top
- Put the 'cap' of the loaf back on top to keep the meat hot while serving.
But I was really happy with the results, and there was plenty left over too. It was cooked to serve 2, but could easily have served 4-5 people.
Overall, YUM!
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