Baked Meatballs in Tomato Sauce with Mozzarella

Ingredients

• 1 roll (from yesterday)
• 125 ml milk (1.5% fat; lukewarm)
• 2 red onions
• 4 Garlic cloves
• 2 sprigs oregano
• 600 g ground beef
• 1 egg
• Salt
• Pepper
• 2 tbsp olive oil
• 150 ml dry red wine (or meat broth)
• 600 g diced tomatoes (canned)
• 125 g mozzarella (9% fat; 1 ball)
• Basil

Instructions

1. 1.

   Soak the roll in milk. Peel and finely dice the onions and garlic. Wash the oregano, shake off excess water, pluck the leaves and chop them.

2. 2.

   Squeeze out the excess liquid from the roll. Mix the ground beef with half of the garlic, the soaked roll, and the egg; season with salt and pepper. Form small meatballs weighing about 30 g each from the mixture.

3. 3.

   Heat oil in an oven-safe skillet. Brown the meatballs all around over medium heat. Add the onions and remaining garlic, sauté briefly, then deglaze with red wine. Reduce almost to a simmer, add the tomatoes, and season with oregano, salt, and pepper. Simmer for about 10 minutes over medium heat.

4. 4.

   Meanwhile, drain the mozzarella and slice it. Arrange the slices on top of the meatballs and place under a preheated oven grill for about 5 minutes until melted. Plate the meatballs with sauce and sprinkle with fresh basil leaves.