Louisiana Baked Meatballs

Louisiana Baked Meatballs

Dan and Steph
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Ingredients
  

  • 1 pkt Dan & Steph Three Aussie Farmer Louisiana Sausages skins off (mince only)
  • 1 onion peeled
  • 2 garlic clove peeled
  • 2 tbs dried oregano
  • 4 rashers Three Aussie Farmers Bacon from woolies
  • 2 tbs tomato paste
  • 2 tbs balsamic vinegar
  • 1 400g tin chopped tomatoes
  • 1 tsp brown sugar
  • 2 thyme sprigs
  • 250 ml vegetable stock
  • 2 tbs olive oil
  • pinch of salt & pepper

Notes

1. In a processor add onion, garlic, bacon & oregano – blitz until chopped up well
2. Heat oil in large fry pan and add this mix & fry off for 6mins
3. Pour half of this mix into a plate to cool, then in the pan with the remainder add the chopped tomatoes, tomato paste, vegetable stock, fresh thyme sprigs as whole sprigs & balsamic – stir well & allow to simmer for 15mins to reduce & infuse
4. Add sugar & seasoning to balance out to your taste & remove thyme sprigs
5. While sauce is cooking get into the meatball s- in a large bowl add the sausage mince, eggs, salt, pepper & the cooled half bacon mixture
6. Use hands & squish it all together well then make golf ball size meat balls
7. Add some more olive oil to a large oven proof fry pan & place all the meat balls into it when hot to brown off – turning them regularly until lightly browned all over
8. Then add the tomato sauce all over & in between all the meat balls
9. Sprinkle with cheese all over
10. Place the entire fry pan into a preheated oven at 220 degrees for 15mins or until golden brown
11. Allow to sit for 10mins after removing from oven & serve
12. Sprinkle with fresh basil for serving and serve with cooked pasta or zucchini ribbons
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