Neven Maguire's Irish Angus Beef Meatballs with Mozzarella

INGREDIENTS

• 1 Pack of Simply Better Irish Angus Beef Meatballs
• 4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Can of Simply Better Italian Chopped Tomatoes
• 2 Single Simply Better Italian Grilled Peppers, seeds removed and sliced into strips
• 1 Tbsp Simply Better Organic Harissa Spice Seasoning
• 65g Simply Better Italian Buffalo Mozzarella PDO, cubed
• 2 Tbsp Simply Better Italian 30 Month Parmigiano Reggiano, grated
• 1 Red Onion – Sliced
• 2 Large Garlic Cloves, crushed
• 25g Butter
• 1 Heaped Tsp Tomato Purée
• 1 Can of Butter Beans, drained and rinsed
• 2 Tbsp Basil, finely chopped
• Steamed rice, to serve

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. In a non-stick frying pan heat two tablespoons of the rapeseed oil. Add the meatballs & seal until evenly browned & sealed in.
3. Heat the 2 remaining tablespoons of rapeseed oil and the butter in a skillet pan over a medium-high heat. Add the sliced red onion and crushed garlic and cook for 2-3 minutes.
4. Add the Harissa spice, tomato puree and chopped tomatoes to the sauté pan and stir well to combine. Add in the drained butter beans and sliced peppers. Season with salt and black pepper. Carefully transfer the tomato and butterbean sauce to an oven proof dish and arrange the sealed meatballs in the dish.
5. Scatter the mozzarella cheese around the meatballs followed by the grated parmesan cheese and ground black pepper. Place in the preheated oven and bake for 15-20 minutes until the cheese is melted and golden.
6. Remove from the oven & scatter over the chopped basil and serve with some steamed rice