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Easy Mozzarella and Meatball Bake with Grilled Garlic Bread

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"I've gotten stopped in the grocery store on more than one occasion by people who have told me that this recipe has become a staple in their weeknight cooking repertoire! This easy mozzarella and meatball bake is quick, requires very little hands-on time, and is a comforting crowd-pleaser. Frozen meatballs, jarred red sauce, and fresh mozzarella make this dish so simple to fix for your people on any given day and for any given occasion! I like to serve the meatballs alone, on top of a bowl of pasta, or with grilled garlicky Italian bread. A little elbow grease plus a few shortcuts yields a *lot* of flavor."

List of Ingredients

â—¦ ¼ cup olive oil, plus more for sautéing
â—¦ 1 (28-ounce) package frozen meatballs
â—¦ 1 yellow onion, chopped
â—¦ 4 cloves garlic, 2 chopped and 2 lightly smashed
â—¦ 2 (24-ounce) jars favorite red sauce
â—¦ 1 teaspoon sugar
â—¦ 1 teaspoon red pepper flakes
â—¦ 6 to 8 slices fresh mozzarella cheese
â—¦ 1 loaf Italian bread
â—¦ Salt
â—¦ Ground black pepper
â—¦ 3 or 4 fresh basil leaves, cut into a chiffonade


Recipe

Set the oven to 375° F.

Preheat a large oven-safe skillet over medium heat. Drizzle with a bit of olive oil and sauté the frozen meatballs to get a good, brown sear. They will not be cooked through; the goal is to get color and flavor on the outside! Transfer the meatballs to a plate and set aside.

Drizzle a little more oil in the skillet and sauté the onion and chopped garlic until tender. Stir in the red sauce, sugar, and red pepper flakes. Simmer for about 5 minutes. Carefully stir the meatballs back into the sauce. Lay the mozzarella slices all over the top and bake for 20 to 25 minutes, or until the meatballs are tender and cooked through.

Meanwhile, heat ¼ cup olive oil over low heat and allow the smashed garlic cloves to float around and flavor the warming olive oil. Cut the Italian bread in half lengthwise, brush the garlicky olive oil all over the cut sides of the bread, and season with salt and pepper. Toast the bread in the oven and alongside the meatballs as they finish (or grill in a preheated grill pan).

Sprinkle the basil over the meatballs when they come out of the oven. Spoon the meatballs into shallow bowls, with a hearty slice of garlic bread on the side. Eat with a spoon, fork, and knife—or whatever works!

Serves 6