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Cheesy Baked Beef Meatballs


Things you’ll need:

2 x 400g Tins chopped tomatoes
15ml Mixed dried herbs
2 Garlic cloves, peeled and minced
125g Red pepper pesto
15ml Fresh rosemary leaves, chopped
2 Carrots, peeled and grated
Salt and freshly ground black pepper, to taste

1kg Beef mince
15ml Dried mixed herbs
Salt and freshly ground black pepper, to taste 

140g Mozzarella cheese, grated
100g Pecorino cheese, grated
Handful chopped pitted green olives 

Chargrilled ciabatta slices, to serve
Basil leaves, to garnish

Step 1

Preheat the oven to 200°C. To your 24cm Red Capri Cast Iron pot, add all of the tomato sauce ingredients and stir to combine well.

Step 2

In a bowl, combine all the meatball ingredients (using your hands is best). Roll into meatballs and place in the tomato sauce. Place the dish in the oven (don’t put the lid on) and cook, about 20 minutes. After this time, turn the grill to high and brown the meatball dish under it, about 5 minutes, before adding the cheeses and olives and grilling for a further 5 – 10 minutes.

Step 3

Serve in your 24cm Red Capri Cast Iron pot, garnished with basil leaves and served with chargrilled ciabatta slices.

Items used in this recipe

30cm Red Cast Iron Casserole