Double Cheesy Meatball bake

Prep Time: 15 minutes
Total Time: 55 minutes
Serves: 6

Ingredients:

• 2 cups packed torn crust-less stale white bread
• ½ cup crumbled feta cheese
• 3 garlic cloves, crushed with press
• 1 Kg minced lamb or beef chuck (lean)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cans diced tomatoes
• 1 cup lower-sodium beef or chicken stock
• 2 tbsp fresh origanum leaves
• 2 bay leaves
• 1½ cups grated mozzarella cheese

Method:

1. Preheat oven to 190°C. In a large bowl, soak bread in cold water for 20 minutes. Squeeze excess water from bread and discard.
2. To bowl with soaked bread, add feta, garlic and ½  tsp each salt and pepper, tossing to combine. Add lamb and mix until just combined; form into 12 5 cm meatballs.
3. In a 30 cm cast-iron frying pan, heat oil on medium-high. Add meatballs; cook for 10 minutes, turning until browned on two sides. Transfer to large plate. Drain excess fat from pan, leaving thin coating; scrape up any browned bits and reduce heat to medium. 
4. Add onion cook for 5 minutes, stirring. Add tomatoes, stock, origanum, bay leaves and ¼ tsp salt, stirring to combine. Heat to boiling on high. Reduce heat to simmer; cook for 15 minutes or until reduced slightly, stirring often. 
5. Add meatballs to tomato sauce; top with cheese. Transfer pan to oven; bake for 20 minutes. Reset oven to grill on high; grill for 3 minutes or until cheese has browned. Garnish with mint.

Credit: Good Housekeeping