CHEESY MEATBALL, PASTA AND PARMESAN BOWLS

• porsi: y

Bahan-bahan

For the meatballs:

500g beef mince

1 egg, beaten

30g Parmesan, grated

60g breadcrumbs

Pinch of dried chilli flakes

Salt and black pepper

½ tsp Italian seasoning

For the soup:

2 tbsp olive oil

30g butter

1 onion, chopped

3 garlic cloves, crushed

1l chicken stock

2 x 400g tins of chopped tomatoes

Pinch of sugar

2 tbsp fresh basil, chopped

1 tsp Italian seasoning

2 bay leaves

½ tsp dried oregano

¼ tsp dried chilli flakes

200g small conchiglie (pasta shells)

30g Parmesan, grated

300g Mozzarella, grated

To serve:

6 bread rolls, tops sliced off, insides hollowed out

Petunjuk

1 Combine all meatball ingredients in a large mixing bowl and gently mix together until well combined. Shape into small balls and refrigerate for 30 minutes.

2 Heat the olive oil and butter in a large saucepan over a medium heat. Cook the onion for 6-7 minutes until softened. Add the garlic and cook for one minute.

3 Add the stock, tomatoes, sugar, basil, Italian seasoning, bay leaves, oregano and chilli flakes. Gently add the meatballs. Stir and bring to a boil, then reduce the heat to simmer for 30 minutes.

4 Add the pasta and simmer for 10-12 minutes until cooked to al dente, stirring occasionally. Remove the bay leaves.

5 Stir in the grated Parmesan and cook over a low heat for 2-3 minutes.

6 To serve, preheat the grill to a high heat. Ladle the soup into bread bowls and top with the Mozzarella. Place on a baking tray and place under the hot grill for 3-4 minutes until the cheese is bubbling.

7 Remove from the oven and garnish with chopped fresh basil to serve.