Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, amies baked meatballs with cherry tomatoes. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Put the potato in a medium saucepan, cover with cold water and bring to the boil. Peel the potato while still warm and mash well in a mixing bowl. Place the meatballs, cherry tomatoes, onion and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
AMIEs Baked MEATballs with Cherry Tomatoes is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. AMIEs Baked MEATballs with Cherry Tomatoes is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have amies baked meatballs with cherry tomatoes using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make AMIEs Baked MEATballs with Cherry Tomatoes:
- Take 350 grams pork mince
- Take 1 garlic clove, finely chopped
- Get 75 grams mortadella, finely chopped
- Make ready 1 medium potato
- Prepare 1 egg
- Prepare 120 grams cherry tomatoes
- Take 50 grams grated pecorino cheese
- Take 50 ml dry white wine
- Take 1/4 cup vegetable stock
- Take 1 marjoram (maggiorana in Italiano)
- Take 1 olive oil, extra virgin
- Take 1 salt and pepper, to taste
- Prepare 1 small onion, finely chopped (optional)
It adds a beautiful kiss of smokey flavour that elevates the meatballs to a whole new level. If you're asking me, I like to serve these Spanish Meatballs with Cherry Tomato Sauce as a main course alongside some roasted potatoes and grilled veggies. If so desired, you can also spoon the meatballs and sauce overtop of some zoodles. Sharing a snap of his mouthwatering pasta dish, Oliver wrote, "One of my favourites!
Instructions to make AMIEs Baked MEATballs with Cherry Tomatoes:
- Preheat the oven to 220°C. Lightly grease a medium baking dish.
- Put the potato in a medium saucepan, cover with cold water and bring to the boil. Decrease the heat and simmer for 30 minutes, until tender. Peel the potato while still warm and mash well in a mixing bowl.
- Add the meat, pecorino cheese, mortadella, egg, marjoram and garlic. Season with salt and pepper. Mix thoroughly.
- Shape tablespoonfulls into firm meatballs, dust with flour and place into a tray.
- Cut tomatoes in half. Secure tomato halves and meatballs with a toothpick. Arrange upright into a prepared baking dish.
- Cook in the oven to 220°C for 5 minutes. Pour white wine and vegetable stock alternately around meatballs. Cook for another 25-30 minutes, until golden brown.
- Serve warm. Share and enjoy.
If so desired, you can also spoon the meatballs and sauce overtop of some zoodles. Sharing a snap of his mouthwatering pasta dish, Oliver wrote, "One of my favourites! A pasta dish that you just never forget. With mini meatballs and a baked cherry tomato sauce, you've got to. The meatball-tomato bake looks wonderful and with the pasta is a very hearty meal.
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