Meatballs with Mozzarella and Tomatoes

Summary

Ingredients

• 750 g minced beef
• 3 tablespoon milk
• 1 egg (s), whisked
• 0.5 slice ½ (s) white bread, without rind
• 50 g breadcrumbs
• 6 slices beefsteak tomato (s)
• 1 scoop mozzarella, cut into 6 slices
• 6 anchovy fillet (s) (can)
• 1 tablespoon oregano, freshly chopped
• Salt and pepper, black
• Vegetable oil

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Instructions

1. Preheat the oven to 200°C (392°F). In a small saucepan over low heat, combine the milk and half slice of white bread (without the rind) and stir constantly for 2-3 minutes until the bread is soft and has absorbed the milk. Mash with a fork into a paste and let cool briefly.
2. In a large bowl, combine the minced beef, bread mixture, and whisked egg. Season with salt and pepper and mix thoroughly until well combined.
3. Shape the mixture into 6 flat, even meatballs.
4. Place the breadcrumbs on a flat plate. Roll each meatball in the breadcrumbs to coat both sides. Heat about 5mm of vegetable oil in a large frying pan over medium-high heat until shimmering, then add the meatballs and fry for 2 minutes on the first side without moving them. Flip and fry for 2 minutes on the other side until browned.
5. Transfer the browned meatballs to a greased ovenproof dish. Place one slice of tomato on top of each meatball, then sprinkle with fresh oregano and season with salt and pepper.
6. Place one slice of mozzarella on top of each tomato slice. Cut each anchovy fillet in half and place 2 halves in an X shape on each mozzarella.
7. Bake in the preheated oven for 10-15 minutes until the mozzarella is melted and the meatballs are cooked through.
8. Serve with fresh salad, ciabatta bread, and a local wine.