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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.
Suggested Wine Match: Saint Clair Marlborough Merlot
- Replace the meatballs and sauce with Beef Stroganof, savoury mince or lamb casserole.
Another amazing recipe that I was able to make today for dinner. I changed the recipe somewhat though to fit in with the ingredients I had in the cupboard. Firstly I made my own bread buns, I thought by making buns instead of a loaf would mean that each person would have their own bread case full of the yummy filling.
I didn't have tomatoes either so I cooked up the meatballs and with onion and garlic splashed in some soy sauce and tomato sauce and thickened all of that with some cornflour to make a delicious gravy.... once the buns were cooked in the oven I cut the tops off scooped out the bread and put the cases back into the oven to crisp up a little bit on the inside.
With the bread that I pulled out of the inside of the buns I tore that into pieces and added it to the meatballs and gravy which helped to thicken up the gravy a tad. When the buns were done I spooned in the meatballs and gravy into the bread cases, grated some cheese and sprinkled this on top of each bun before putting it under the grill until the cheese was melted and gooey!
This was amazing and super easy and quick to whip up and I can see this being a meal that I make during winter as it hit the spot on a very cold night. I can see this working with leftover beef stew or even a beef chilli...I can see it working with macaroni cheese, or even a pumpkin soup...the possibilities are endless. I love the no hassle way of serving it right in the bread bun, as this saves on the washing up because none of the stew type meal touches the plate....such a bonus in my books.
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.
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.
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Specially selected for a mild, sweet flavour, deep smokiness and vibrant colour, Smoked Paprika is essential in Mexican and Spanish cuisine, and perfect as a garnish on eggs and appetisers. Gentry fry in oil on low heat to extract the whole fruity aroma, this adds a rich smokey flavour. An excellent complement to tomato based & white meat dishes. Add midway through cooking for best results.
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