John Myers
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Meatballs Baked with Mountain Cheese on Tomato and Mushroom Sauce
The perfect meatballs baked with mountain cheese on tomato and mushroom sauce recipe with a picture and simple step-by-step instructions.
Tomato and mushroom sauce
- 150 g Mushrooms, sliced
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 Can San Marzano tomatoes 400 g
- 1 tbsp Sweet paprika
- 1 tbsp Raw cane sugar
- 1 tbsp Dried oregano
- Black pepper from the mill
- Salt
- Olive oil
meatballs
- 500 g Mixed minced meat
- 1 Egg
- 1 tbsp Tomato paste
- 1 tsp Dried oregano
- 2 Discs Toast, crumbled
- Salt
- Pepper
- 100 g Freshly grated mountain cheese
Tomato and mushroom sauce
- Heat some olive oil very hot in a saucepan and fry the mushrooms in it. The oil should be very hot, then the mushrooms get nice roasted aromas – otherwise they start to simmer and the consistency is not very tingly.
- Then add the onion and garlic as well as the paprika powder and sauté until translucent while turning. Then add tomatoes and mash a little with a wooden spoon. Now add the oregano and sugar and season with salt and pepper. Then simmer for about 2 hours at a low temperature, if necessary top up with vegetable stock from time to time.
meatballs
- Put the crumbled toast in a bowl and add the minced meat. Add the egg and tomato paste and the oregano. Season with salt and pepper and knead everything well to form a homogeneous mass.
Assembly and finish
- Put the tomato sauce in an ovenproof dish and form balls out of the minced meat and place on the sauce. Sprinkle the meatballs with the berry cheese and bake in the oven preheated to 180 degrees for about 30 minutes. You can also eat baguette or rice with it.
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