Baked meatballs Mediterranean style

Ingredients for 4 servings:

• 1 kg minced meat, half and half
• 100 g breadcrumbs
• 1 tbsp mustard
• 1 egg(s)
• 1 onion(s), yellow
• 1 onion(s), red
• 1 piece(s) butter
• 50 ml olive oil
• 200 g cherry tomatoes
• 200 g shepherd’s cheese
• 1 bunch of basil
• 200 ml tomato(s), strained
• 200 g cheese, e.g. mozzarella
• 2 cloves garlic
• 1 pinch of salt
• 1 pinch(s) black pepper
• 1 tbsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, dice the yellow onion and sauté in a little butter until golden brown and soft. Remove the onion and butter mixture from the heat and let it cool slightly. Knead the minced meat, breadcrumbs, mustard, egg, tomato paste, the cooled onions, butter, salt, and pepper into a dough and form meatballs. Fry these meatballs in a little hot oil. Don’t overheat the temperature, as otherwise the meatballs will turn black on the outside but still be raw on the inside. Quarter the tomatoes, dice the feta cheese, half-ring the red onion, roughly chop the basil, and finely chop the garlic. Mix everything together and place in a baking dish. Drizzle with a little olive oil and season with salt. Place the baking dish in the oven at 180°C fan/convection oven or 200°C top/bottom heat for about 10 minutes. Arrange the finished meatballs on the bed of vegetables, pour the passata over them, and season generously with salt and a little pepper. If you like, you can also add dried oregano. Then top with the cheese. If using mozzarella, be sure to pat it dry with a paper towel or clean tea towel first. Place the casserole in the oven at 180°C (fan oven) for about 20 minutes.