Cheesy Rosemary Meatball Bake

Ingredients

• •¼ tsp black pepper
• •½ cup bread crumbs
• •1 Can crushed tomatoes
• •½ Cup parmesan cheese
• •½ tsp cumin
• •1 tsp thyme
• •1 large egg
• •⅔ tbsp basil
• •2 sprigs rosemary
• •5 cloves garlic
• •¼ Cup bell peppers
• •1 lb ground beef
• •½ lb Italian sausage
• •½ Cup heavy cream
• •¾ tsp kosher salt
• •8 oz mushrooms
• •3 tbsp olive oil
• •1 small onion
• •2 tsp sugar
• •¼ teaspoon red pepper flakes
• •salt and pepper
• •1 shallot
• •4 oz mozzarella cheese
• •4 tbsp mozzarella cheese
• •1 small can tomato paste
• •½ Cup chardonnay wine

Method

Adapted from foodista.com

1. 1Heat olive oil in large oven proof skillet over medium high heat.
2. 2Add the onion, mushroom and pepper and sauté till softened about 3-4 minutes.
3. 3Add the garlic.
4. 4Cook for an additional minute.
5. 5Add the crushed tomatoes, tomato paste, red pepper, sugar, cumin, salt and pepper.
6. 6Stir.
7. 7Reduce heat to medium low.
8. 8Allow to cook down while making the meat balls will thicken.
9. 9Remove from the heat.
10. 10Place in a bowl.
11. 11Add the cream.
12. 12In a large mixing bowl, combine the ground meat, bread crumbs, shallot, thyme, rosemary, parmesan, garlic, egg, salt and pepper.
13. 13Using your hands, mix ingredients together until well combined.
14. 14Form into 1 inch meatballs.
15. 15In the skillet that the sauce was cooked in, heat olive oil over medium high heat.
16. 16Cook meatballs (may need to cook in batches) turning occasionally. The meatballs may stick to the skillet a little and that is ok will deglaze in a moment.
17. 17Once meatballs are browned on all sides, remove meatballs to the same bowl that the sauce is in.
18. 18Turn the burner up to medium high.
19. 19When skillet is hot, add wine (can substitute chicken or beef broth).
20. 20Scrape the browned bits from the bottom of the pan and allow the wine to bubbly and reduce by about half (5 mins).
21. 21Remove skillet from the heat.
22. 22Add the bowl of sauce and meatballs to the skillet.
23. 23Preheat the oven to 400°F.
24. 24Sprinkle the mozerella and paremesean over the top of the meatballs and sauce.
25. 25Bake until heated through and cheese is melted and bubbly about 15 minutes.
26. 26Garnish with fresh basil.
27. 27Serve warm.