Italian Meatball Bruschetta

what you’ll need

1 French bread stick

500gm beef mince

1 cup grated pizza cheese

1/2 bunch basil torn

2 crushed garlic cloves

1 egg

2 teaspoons chicken stock powder

500ml bottle of passata

Olive oil

mozzarella, sliced

extra basil  for garnish

method 

To the mince add the basil, cheese, egg and garlic and season generously with salt and pepper. Mix well and shape into approximately 3cm balls.

Fry the meatballs in a little olive oil until browned on all sides. Remove to a casserole dish.

Add the passata to the pan along with 1/2 cup water and chicken stock powder. Bring to a simmer, mixing well before adding the mixture to the meatballs in the casserole dish.

Cover the casserole with foil and cook in a preheated 180oC oven for 45 minutes. Remove foil, place slices of mozzarella onto the meatballs and continue to cook until just melted.

Slice bread stick into 2 cm slices on a diagonal  to give pieces approximately 7 cm, or long enough to hold 2 meatballs when assembled. Brush with olive oil and crushed garlic before toasting the bread.

To assemble top toasted bread with the meatballs and sauce, and extra basil.

Tips:

· Recipe best assembled just before serving. Meatballs can be made a day in advance and kept refrigerated. Bring back to room temperature before reheating , covered in a preheated oven or by microwaving gently. 

· Meatball mixture can also be frozen. Defrost overnight before reheating  as above.