These spooky eyeballs are made from tender meatballs and served with a veg-packed smoky tomato sauce.
Eyeball bake
Ingredients
6
servings
-
- 1
- 2
- 1
- 1
- 0,5 tbsp
- 1 tbsp
- 1 tbsp
- 125 g
- 6
-
To serve (optional)
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Preparation
Preheat the oven to 180°C, fan 160°C, gas 4. Finely chop the onion, crush the garlic and dice the peppers. Heat the oil in a saucepan over a medium heat and brown the meatballs all over for 4-5 minutes. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 4-5 minutes, until starting to soften. Season, then stir in the garlic and paprika, cooking for 1 minute.
Add the peppers and chopped tomatoes. Bring to a simmer and cook for 5 minutes, before stirring in the red wine vinegar. Season to taste.
Transfer the sauce to an ovenproof dish (about 20cm x 30cm). Pop in the meatballs and cook for 15 minutes, until the meatballs are nearly cooked. Meanwhile, slice the mozzarella into circles and the olives into thin rounds. Remove the dish from the oven and top some of the meatballs with a slice of mozzarella, then use the olives to create ‘eyes’. Return to the oven for 5 minutes, until the cheese is just starting to melt. Serve with the bread for mopping up the sauce.
TOP TIP: Serve with cooked pasta or speedy microwave rice instead of bread, if you prefer.
Nutrition per serving
Kcal
447
Fats (g)
30
Proteins (g)
30.5
Fibre (g)
3
