Neven Maguire's Irish Angus Beef Meatballs with Mozzarella
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Irish Angus Beef Meatballs with Mozzarella
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
0Ingredients
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
Directions
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
- Preheat the oven to 180°C (350°F/Gas Mark 4).
- In a non-stick frying pan heat two tablespoons of the rapeseed oil. Add the meatballs & seal until evenly browned & sealed in.
- 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.
- 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.
- 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.
- Remove from the oven & scatter over the chopped basil and serve with some steamed rice
15 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Simply Better 12 Irish Angus Beef Meatballs 300g
€3.25€10.83/kg
Not Available
Dunnes Stores Simply Better Italian Chopped Tomatoes 400g
€1.25€3.13/kg
Dunnes Stores Simply Better Italian Grilled Peppers 290g
€4.50€15.52/kg
Dunnes Stores Simply Better Organic Harissa Spice Seasoning 45g
€3.00€0.07/g
Dunnes Stores Simply Better Italian Buffalo Burrata 250g
Buy 3 for €12
€4.09€16.36/kg
Dunnes Stores Simply Better Parmigiano Reggiano PDO 150g
ONLY €3.99
€3.99€26.60/kg
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Tomato Purée 140g
€1.00€7.14/kg
Bunalun Organic Cooking Butter Beans in Salted Water 400g
€1.45€3.63/kg
Dunnes Stores Irish Herb Basil 20g
€1.00€0.05/g
Dunnes Stores Basmati Rice 250g
€0.65€2.60/kg
Recipe
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
- Preheat the oven to 180°C (350°F/Gas Mark 4).
- In a non-stick frying pan heat two tablespoons of the rapeseed oil. Add the meatballs & seal until evenly browned & sealed in.
- 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.
- 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.
- 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.
- Remove from the oven & scatter over the chopped basil and serve with some steamed rice