Cheesy skillet baked meatballs 

Looking for a hearty family-friendly meal? This baked meatball dish (RECIPE BELOW) has it all - tender beef meatballs, rich tomato sauce and cheesy topping. It’s so tasty, you’ll want to make it again and again.
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Cheesy skillet baked meatballs
Serves 4 Prep 15 mins (+ cooling & 15 mins chilling time) Cooking 35 mins
500g Coles Australian No Added Hormones Beef Mince
1 Coles Australian Free Range Egg
1 cup (70g) fresh breadcrumbs (made from day-old bread)
1 brown onion, coarsely grated
2 tsp finely chopped rosemary
2 garlic cloves, crushed
3 tsp smoked paprika
1 tbs olive oil
1 brown onion, extra, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
½ cup (125ml) red wine or chicken stock
400g can diced tomatoes
1 cup (250ml) tomato sugo or passata
⅓ cup (80ml) thickened cream
60g pkt Coles Australian Baby Spinach
½ cup (50g) shredded mozzarella
Basil oil
½ cup basil leaves
1 garlic clove, crushed
⅓ cup (80ml) olive oil
1. Place the mince, egg, breadcrumbs, grated onion, rosemary, half the garlic and half the paprika in a large bowl. Stir until well combined. Season.
2. Line a baking tray with baking paper. Roll 1-tbs portions of mixture into balls and place on the lined tray. Place in the fridge for 15 mins to chill.
3. Preheat oven to 180°C. Heat half the oil in a large ovenproof frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.
4. Heat the remaining oil in the pan. Add the chopped onion, carrot, celery, remaining garlic and remaining paprika. Cook, stirring, for 5 mins or until onion softens. Stir in wine or stock. Bring to a simmer. Cook for 1 min or until the liquid reduces slightly. Add diced tomato, sugo or passata and cream. Stir to combine. Bring to a simmer. Remove from heat. Season. Add spinach. Stir to combine.
5. Arrange meatballs over the tomato mixture. Sprinkle with mozzarella. Bake for 20-25 mins or until meatballs are golden brown and the sauce thickens slightly. Set aside to cool slightly.
6. To make the basil oil, place the basil, garlic and oil in a blender. Blend until smooth. Drizzle over the meatballs.
Serve with: basil leaves and chargrilled Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna slices
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