500g Coles Australian 4 Star Beef Mince
1/2 cup (35g) breadcrumbs (made from day-old bread)
1 tbsp finely chopped rosemary
1 red onion, cut into wedges
2 x 400g cans cherry tomatoes
2 zucchini, thickly sliced
1 large eggplant, coarsely chopped
1 tbsp olive oil
100g cherry bocconcini
1/4 cup basil leaves
- Preheat oven to 180°C. Combine the mince, breadcrumbs, and rosemary in a large bowl. Season. Roll 1-tbs portions of mince mixture into balls. Place on a large tray.
- Heat a large frying pan over high heat. Spray with olive oil spray. Add the meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer the meatballs to a large roasting pan. Add the onion, tomatoes, zucchini, and eggplant. Drizzle with the oil.
- Bake for 30-35 mins or until the meatballs are cooked through and vegetables are tender. Add the bocconcini to the meatball mixture in the pan. Bake for a further 5 mins or until the bocconcini melts.
- Serve sprinkled with basil.
SERVE WITH baby rocket leaves and chargrilled Coles Bakery Stone Baked by Laurent White Sourdough Vienna slices.