Meatball Marinara Rice Bake

Directions

1. 1

   Preheat the oven to 190 degrees.

2. 2

   Add the bread to a food processor and blend into a fine crumb. Set aside.

3. 3

   Place the lean minced beef in a mixing bowl and season well with salt, black pepper, 1x Tsp garlic, 1x Tsp Onion Granules, 1x Tsp Italian herbs and 1x TSp Paprika and fresh chopped basil. Mix in one egg and the breadcrumbs.

4. 4

   Use your hand to bring the mince mixture together and to form 24 meatballs of equal size.

5. 5

   Brown off the meatballs in a hot pan or air fry on the grill setting for 6 minutes, until they have firmed up but not fully cooked through. Set aside.

6. 6

   Add the sliced onion, whole tomatoes and around 20 fresh basil leaves to a large oven proof dish and toss in the browned meatballs.

7. 7

   Pour in the chopped tomatoes and vegetable stock, then season with tomato puree, garlic, mixed herbs, paprika and chilli flakes.

8. 8

   Next, add the long grain rice and mix well to ensure that everything is fully submerged into the liquid.

9. 9

   Cover with tinfoil and transfer to the oven. Cook for 35 minutes.

10. 10

    Once the time is up, remove the tinfoil and mix well. Cover with the grated mozzarella and parmesan cheese.

11. 11

    Return to the oven and bake for a further 10 minutes uncovered, until the cheese has melted and started to turn golden in parts.

12. 12

    Remove from the oven and serve with a garnish of fresh basil and mixed leaf salad. Enjoy!