Beef And Mozzarella Gratin Recipe

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serves:

4

Skill:

easy

Total Time:

00:45

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 555 kCal 28%
Fat 31g 44%
  -  Saturates 14g 70%

If you’re after a really good easy mince recipe that is just the ultimate comfort food, give this delicious beef and mozzarella gratin a go. It’s full of tasty flavours thanks to the oregano, shallots and garlic and the meatballs come out super tender and tasty.

What’s more, it’s a really simple dish to make if you’re feeding a crowd. Ready in just 45 minutes, this comforting and warming dish feeds four – so it’s a great way to fill up the whole family with ease.

HOW TO MAKE BEEF AND MOZZARELLA GRATIN

Ingredients

  • For the meatballs:
  • 500g beef steak mince
  • 2 shallots, peeled and finely chopped
  • 1 free-range egg, beaten
  • 2tsp dried oregano
  • 3tbsp fresh breadcrumbs
  • 2tbsp milk
  • 1-2tbsp seasoned four, to coat
  • For the sauce:
  • 2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes
  • 200ml red wine
  • 1tsp caster sugar
  • 1
  • ½
  • tbsp tomato purée
  • For the topping
  • :
  • 125g mozzarella, torn
  • 30g Parmesan, grated

Method

  • For the meatballs, simply mix all the ingredients together and season. Using your hands, shape into golf ball-sized meatballs (you should have around 12). Toss the meatballs in the flour. Heat half the oil in a pan, brown the meatballs all over, remove and set aside.

  • For the sauce, heat the remaining oil in an ovenproof dish or sauté pan and cook the onion and garlic until softened. Tip in the tomatoes and wine, stir in the sugar and tomato purée, bring to the boil then simmer until starting to thicken.

  • Return the meatballs to the pan. Cook on a low heat until cooked through. Top with mozzarella and Parmesan and grill until golden and bubbling. Serve with buttered noodles and a green salad.

Top Tip

You can cook the meatballs and sauce a day ahead and leave covered in the fridge. bring to room temperature then finish with the cheese.

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