Doubly Cheesy Meatball Bake
- 15m Prep Time
- 53m Cook Time
- 1h Ready In
A hearty meatball bake with lamb or beef, feta, and mint, simmered in a tomato sauce and topped with mozzarella. Ready in under 2 hours.
Ingredients
- 473 ml packed torn crustless stale white bread
- 118 ml crumbled feta cheese
- 78.9 ml fresh mint finely chopped
- 3 clove garlic pressed
- Kosher salt and pepper
- 907 g ground lamb or beef chuck (80 percent lean)
- 14.8 ml extra virgin olive oil
- 1 medium onion finely chopped
- 1 crushed tomatoes
- 237 ml low-sodium beef or chicken broth
- 29.6 ml oregano leaves
- 2 bay leaves
- 355 ml shredded mozzarella cheese
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 423 mg
- Iron: 5.69 mg
- Magnesium: 84.6 mg
- Phosphorus: 536 mg
- Potassium: 910 mg
- Zinc: 7.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml packed torn crustless stale white bread
- 118 ml crumbled feta cheese
- Kosher salt and pepper
- 907 g ground lamb or beef chuck (80 percent lean)
- 14.8 ml extra virgin olive oil
- 1 crushed tomatoes
- 237 ml low-sodium beef or chicken broth
- 29.6 ml oregano leaves
- 2 bay leaves
- 355 ml shredded mozzarella cheese
Prepare
- 78.9 ml fresh mint, finely chopped
- 3 clove garlic, pressed
- 1 medium onion, finely chopped
Let's Cook
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Step 1.
Heat the oven to 375°F. In a large bowl, soak the torn crustless stale white bread in cold water for 20 minutes. After soaking, squeeze out and discard the excess water from the bread.
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Step 2.
To the bowl with the soaked bread, add the crumbled feta cheese, finely chopped fresh mint, pressed garlic cloves, and ½ teaspoon each kosher salt and black pepper; toss to combine. Add the ground lamb or beef chuck and mix until just combined. Form the mixture into twelve 2-inch meatballs.
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Step 3.
In a 12-inch cast iron skillet, heat the extra virgin olive oil over medium-high heat. Add the meatballs and cook for 10 minutes, turning occasionally, until browned on two sides. Transfer the browned meatballs to a large plate. Pour off excess fat from the skillet, leaving a thin coating. Scrape up any browned bits from the bottom of the pan, then reduce the heat to medium.
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Step 4.
Add the finely chopped onion to the skillet and cook for 5 minutes, stirring occasionally, until softened. Add the crushed tomatoes, low-sodium beef or chicken broth, oregano leaves, bay leaves, and ¼ teaspoon salt; stir to combine. Bring the sauce to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the sauce reduces slightly.
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Step 5.
Return the meatballs to the skillet with the tomato sauce, nestling them into the sauce. Sprinkle the shredded mozzarella cheese evenly over the top. Transfer the skillet to the oven and bake at 375°F for 20 minutes.
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Step 6.
Reset the oven to broil on high. Broil the meatball bake for 3 minutes, or until the cheese is browned and bubbly. Remove from the oven and sprinkle with additional fresh mint before serving.