AMIEs Baked MEATballs with Cherry Tomatoes
AMIEs Baked MEATballs with Cherry Tomatoes

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, amies baked meatballs with cherry tomatoes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

AMIEs Baked MEATballs with Cherry Tomatoes A SIMPLE dish. for a simple PAPA but surely one of super papa in the world. Secure tomato halves and meatballs with a toothpick. Arrange upright into a prepared baking dish. Pour white wine and vegetable stock alternately around meatballs.

AMIEs Baked MEATballs with Cherry Tomatoes is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. AMIEs Baked MEATballs with Cherry Tomatoes is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. 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:
  1. Make ready 350 grams pork mince
  2. Make ready 1 garlic clove, finely chopped
  3. Take 75 grams mortadella, finely chopped
  4. Prepare 1 medium potato
  5. Take 1 egg
  6. Get 120 grams cherry tomatoes
  7. Get 50 grams grated pecorino cheese
  8. Take 50 ml dry white wine
  9. Prepare 1/4 cup vegetable stock
  10. Get 1 marjoram (maggiorana in Italiano)
  11. Take 1 olive oil, extra virgin
  12. Get 1 salt and pepper, to taste
  13. Get 1 small onion, finely chopped (optional)

Divide the spaghetti among the serving plates. Use serving plates that can hold a little gravy. Let the meatballs stand at room temperature for a couple of minutes, then scoop the meatballs with the cheese over the pasta. Spoon plenty of the delicious and flavourful tomato sauce all over - the.

Steps to make AMIEs Baked MEATballs with Cherry Tomatoes:
  1. Preheat the oven to 220°C. Lightly grease a medium baking dish.
  2. 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.
  3. Add the meat, pecorino cheese, mortadella, egg, marjoram and garlic. Season with salt and pepper. Mix thoroughly.
  4. Shape tablespoonfulls into firm meatballs, dust with flour and place into a tray.
  5. Cut tomatoes in half. Secure tomato halves and meatballs with a toothpick. Arrange upright into a prepared baking dish.
  6. 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.
  7. Serve warm. Share and enjoy.

Let the meatballs stand at room temperature for a couple of minutes, then scoop the meatballs with the cheese over the pasta. Spoon plenty of the delicious and flavourful tomato sauce all over - the. Taste for seasoning and adjust sauce with salt and pepper as required. Return meatballs to pan and toss everything to coat. Fry gently until soft, then add the garlic, and fry for a couple of minutes more.

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