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Meatballs with Cheesy Garlic Sticks

Time: 45 Minutes Serves: 4

In this recipe: Sourdough Loaf

Ingredients

Meatballs

  • 4 Slices of COBS Bread Sourdough Loaf
  • 1 lb Ground Beef
  • 1/2 large Yellow Onion
  • 1 stalk of Celery
  • 2 cloves of Garlic
  • 2 large Eggs
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 cup finely grated Grana Padano (or Parmesan), plus more for garnish
  • 1 tbsp Olive Oil
  • 500mL Marinara Sauce
  • 2 tbsp Parsley, finely minced

Cheesy Garlic Sticks

  • 6 Slices of COBS Bread Sourdough Loaf
  • 4 tbsp butter
  • 2 cloves of Garlic, finely minced
  • 200g Shredded Mozarella
  • 2 tbsp Chives (optional)

Directions

  1. Preheat oven to 425F.
  2. Toast sourdough slices until bread is dried out. Roughly blend (pulse mode) the toasted sourdough in the blender.
  3. Finely dice your Celery, Onion and Garlic.
  4. In a mixing bowl, add and mix all of the ingredients, including the sourdough breadcrumbs, except for the oil.
  5. Portion out the meatballs by using a tablespoon. Take a spoonful of the mix and make them into balls using your palms.
  6. Place meatballs onto a parchment lined baking tray, leave space between meatballs to ensure even cooking. Drizzle with oil.
  7. Bake in the oven for 20 minutes or until meatballs start to brown. Take out of the oven and cut 1 meatball in half to make sure that it is fully cooked in the middle.
  8. Remove from the oven and transfer to a food container if you are eating these later. If eating now, follow step 8.
  9. To serve meatballs heat up marinara sauce in a medium saucepan and add meatballs once it starts to simmer. Mix and cook for 5 minutes, add freshly chopped parsley and grated Grana Padano before serving.