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Sun Dried Tomato Cheesy Meatballs
Tender and juicy meatballs spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so much cheese. All in one skillet!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
- oven
📝 Preparation Steps
1
Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
large egg (lightly whisked)1oil1 tablespoonreserved Sun Dried Tomato oilgarlic (crushed)4 cloves
2
Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to ⏱️ 4 minutes while occasionally turning to brown on all sides.
oil1 tablespoonreserved Sun Dried Tomato oil
3
Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for ⏱️ 2 minutes.
semi-dried tomatoes (drained and oil reserved)5 ozoil1 tablespoonreserved Sun Dried Tomato oil
4
Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for ⏱️ 15-20 minutes or until meatballs have cooked through and sauce has thickened.
5
Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.
Nutrition Facts
calories
634 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
1854 mg
protein Content
45 g
trans Fat Content
0.3 g
cholesterol Content
157 mg
carbohydrate Content
19 g
saturated Fat Content
13 g
unsaturated Fat Content
17 g
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