One-pan herby meatball recipe with a gooey three-cheese crust

Yields:

6

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

• 1. Step 1For the meatballs, put all the ingredients into a bowl and season well. Using your hands, combine the mixture so the ingredients are evenly mixed, then shape into 18 meatballs. Chill for 30min.
  2. Step 2Heat the oil in a large, lidded cast-iron pan and fry the meatballs for 4-5min, until golden brown all over. Remove to a plate. Remove all but 2tbsp remaining fat.
  3. Step 3Fry the onions and carrots for 6-8min, until soft. Add the garlic purée, tomato paste and rosemary and continue to cook for a further 2min. Deglaze with a splash of the red wine, scraping the bottom of the pan to combine everything into the sauce.
  4. Step 4Add the remaining wine and bring to a simmer. Add the tomatoes, balsamic and brown sugar and stir to combine. Nestle the meatballs back into the sauce and cover with a lid. Simmer for 25min, until the meatballs are cooked through and the sauce has thickened.
  5. Step 5Preheat the grill to medium-high, then sprinkle over all three cheeses. Grill for 4-5min or until golden and bubbling. Leave to rest for 5min before serving.