Puttanesca Meatball Bake Recipes

PUTTANESCA MEATBALL SLIDERS

Steps:

• Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 15-20 minutes stirring occasionally., Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over mixture and mix well. Shape into fifteen 1-1/2-in. balls. , In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, until a thermometer reads 160°, about 15-20 minutes., Place a meatball on each roll. Top with sauce and remaining cheese. Freeze option: Freeze rolls in freezer bags. Freeze meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Place a meatball on each roll and top as directed.

PUTTANESCA MEATBALL BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and gently fry the meatballs until they are browned all over, then tip them into a dish. Add the garlic and chilli, if using, to the leftover oil in the pan and cook it briefly along with the anchovies, if using. Fry until the anchovies almost melt, then add the courgettes and cook until any liquid they give off has evaporated. Stir in the capers, olives and passata and bring to a simmer. Add the meatballs and cook for 5 mins more, then season if needed.
• Meanwhile, cook the pasta following pack instructions, drain well, then tip into an ovenproof baking dish about 25cm wide. Spoon over the meatball mixture, stir into the pasta and level the surface as much as possible. Sprinkle over the parmesan and bake for 30 mins, or until the top is browned a little and the sauce is bubbling. Rest for 5 mins before serving.