We love a one-pan recipe around here, and the only thing better than a one-pan recipe is a one-pan recipe which is less than $20! Try these super easy, super cheesey meatballs. Trust us, you won't regret it. 

Serves 4

Prep time: 15 minutes
Cook time: 45 minutes
 

Ingredients 

• 180g bocconcini Mozzarella cheese to serve
• 1/3 cup basil leaves to serve
• Meatballs:
• 500g beef mince
• 500g pork mince
• 180g fresh ricotta cheese
• 1 egg
• Sea salt and pepper to taste
• 1 tablespoon thyme, sprigs picked
• 1 tablespoons rosemary, chopped
• 30g Parmesan cheese, plus extra to serve
  Tomato sauce:
• 2 tablespoons olive oil
• 1 brown onion, diced
• 3 cloves garlic, finely chopped
• 1 teaspoons whole fennel seeds, lightly crushed
• 2 tablespoons tomato paste
• 1 x 400g can crushed tomatoes + ¾ can water
• 1 teaspoons sugar (optional)

Method 

1. Place all the meatball ingredients into a bowl and mix well to combine.
2. Roll the meatballs into 16 evenly sized meatballs and place into a high sided roasting pan. Set aside in the fridge.
3. For the tomato sauce, heat the oil in a frying pan over a medium heat. Cook the onion for 2 minutes, or until softened then add in the garlic and cook for a further minute. Add in the fennel seeds and tomato paste and continue to cook for 1-2 minutes or until the tomato paste changes colour and the fennel is fragrant.
4. Add in the tinned tomato, water, sugar and a pinch of salt and pepper. Leave to simmer for 5 minutes to thicken slightly.
5. Pre heat the oven to 180 degrees celcius. 
6. Pour the tomato sauce over the meatballs and ensure they are all covered.
7. Bake in the oven for 35 minutes, or until the sauce is bubbling and the meatballs are cooked through.
8. Remove the tray from the oven and tear over the mozzarella and grate on a little extra Parmesan cheese. Place back into the oven for 4-5 minutes to melt the cheese.
9. Scatter with basil leaves before serving.