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These have to be our favourite meatballs. They have everything we love. Good quality beef, cheese and mediterranean flavours.

This dish is actually lighter than you might think. The trick is to remove any fat after cooking the meatballs by draining them in a colander. The lemon zest lifts the whole thing up, and the fresh herbs add freshness. A great dish for all year round. Serve over pasta, with french bread or in a sandwich, or make small ones and serve as an appetizer. Also make a double batch and put one in the freezer for an other day (without the cheese).

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Serves 6

INGREDIENTS:

Sauce:

• 1 tablespoon olive oil
• 1/2 medium onion, peeled and finely diced
• 2 cloves garlic, peeled and grated
• 1/2 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 14-oz cans Italian-style diced tomatoes
• 1 glass dry white wine
• a tiny grating of lemon zest, about 1/4 teaspoon
• a pinch of sugar
• Salt and pepper, to taste
• 1/2 cup cream, I use half-and-half
• 1 tablespoon fresh chopped parsley
• 1 tablespoon minced basil
• 1 tablespoon fresh oregano

Meatballs:

• 1-1/4 pounds lean ground beef
• 1/2 medium onion, peeled and finely diced
• 1 clove garlic, peeled and grated
• 1 egg yolk
• 1/2 cup panko bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon salt
• freshly ground black pepper

Topping:

• 6 oz. fresh mozzarella
• 1/4 cup grated Parmesan cheese
• 1 tablespoon  fresh oregano

INSTRUCTIONS:

1. In a large skillet melt the olive oil over medium heat. Add the diced onion and cook about 3 minutes . Add the garlic and red pepper flakes and cook, stirring constantly, about 30 seconds until it starts to soften, Add the tomato paste. Stir in the sugar. Add the wine. Add the lemon zest.
2. Add the canned tomatoes and salt and pepper to taste. Add the herbs. Reduce heat to a simmer and let it cook while you prep the meatballs.
3. In a food processor, pulse the onion until it is finely diced. Add the remaining ingredients and pulse until well combined. Roll the mixture into meatballs about the size of golf balls.
4. Preheat the oven to 220° C / 425° F.
5. Heat a large non stick frying pan and add the meatballs to the pan with no extra oil. The meatballs will start to release some fat as they cook. Cook for 15 minutes – it’s okay if they aren’t cooked all the way through since they are also going into the oven. Remove from heat and drain off all the fat in a colander.
6. Place the meatballs in an oven proof dish.
7. Pour the sauce over the meatballs, add the cream. Stir.
8. Top with mozzarella and Parmesan cheese.
9. Place in the oven to bake until the cheese on top is bubbling , about 20 minutes.
10. Garnish with the fresh oregano.

Enjoy!

Myra XO