Doubly Cheesy Meatball Bake

By cmschnettler

Ingredients

• 2 c. packed torn crustless stale white bread
• 3 cloves garlic, crushed with press
• 2 lb. ground pork or beef chuck (80% lean)
• 1 tbsp. extra virgin olive oil
• 1 medium onion, finely chopped
• 1 can (28 oz.) crushed tomatoes
• 1 c. lower-sodium beef or chicken broth
• 2 tbsp. fresh oregano leaves
• 2 bay leaves
• 1 1/2 c. shredded Mozzarella cheese

Details

Servings 6
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 375°F. In large bowl, soak bread in cold water 20 minutes. Squeeze out and discard excess water from bread.
To bowl with soaked bread, garlic and 1/2 teaspoon each salt and pepper, tossing to combine. Add meat and mix until just combined; form into twelve 2-inch meatballs.
In 12-inch cast-iron skillet, heat oil on medium-high. Add meatballs; cook 10 minutes, turning until browned on two sides. Transfer to large plate. Pour off excess fat from pan, leaving thin coating; scrape up any browned bits and reduce heat to med. To skillet, add onion; cook 5 minutes, stirring. Add tomatoes, broth, oregano, bay leaves and 1/4 teaspoon salt, stirring to combine. Heat to boiling on high. Reduce heat to simmer; cook 15 minutes or until reduced slightly, stirring often. Add meatballs to tomato sauce; top with mozzarella cheese. Transfer skillet to oven; bake 20 minutes. Reset oven to broil on high; broil 3 minutes or until cheese has browned.