Tag: chefs

Italian Baked Meatballs

Italian Baked Meatballs


  • onions 3, diced
  • olive oil
  • garlic 5 cloves, crushed
  • bay leaves 3
  • chopped tomatoes 400g tin
  • passata 600ml
  • tomato purée 2 tbsp
  • brown sugar 1 tbsp
  • red wine vinegar 1 tbsp
  • beef mince 500g pack
  • fresh breadcrumbs 125g
  • fennel seeds 1 tbsp
  • dried oregano 1 tbsp
  • egg 1
  • mozzarella 250g grated, buy a large block
  • mascarpone 100g
  • olive oil a drizzle
  • fresh oregano a few leaves (optional)
  • crusty bread or pasta or rice



Step 1

Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.


Step 2

Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.


Step 3

When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.


Step 4

When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.


Step 5

Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.


Step 6

*Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.


Source: Pinterest / Olive Magazine

Photo Credit: Pinterest/ Olive Magazine





for the steak

* 2x 200g rib-eye steaks

* 2 tablespoons olive oil

* juice of 1/2 lemon

* 2 sprigs fresh rosemary chopped

* 1 garlic clove sliced

* salt & pepper to taste


for the Balsamic mushrooms and onions

* 1 large onion thinly sliced

* 250 g mushrooms thinly sliced

* 1 garlic cloves crushed

* salt & pepper to taste

* 2 tablespoons Balsamic vinegar


for the goat’s cheese butter

* 100 g fresh goat’s cheese I used Chevre

* 50 g butter room temperature

for the sandwich

* Bread of your choice

* fresh leaves of your choice I used parsley but Rocket or baby spinach would also work well




Place the steaks on a plate/in a dish suitable for marinating.

Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together then pour over steaks and rub in.

Allow to marinate for at least 15 minutes but ideally for an hour or two.

To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize. Season to taste and add the Balsamic vinegar then remove from the heat and set aside.

When the steaks have marinated, heat a griddle pan over high heat then grill the steaks until cooked to your preference. Remove from the pan and allow to rest for at least 10 minutes covered with foil before slicing.

Whip together the goat’s cheese and butter and set aside.

Toast the bread then spread with the goat’s cheese butter.

Top with the grilled steak, mushrooms and onions and fresh parsley.

Serve immediately.


Proudly South African, Chefs share their recipes among the world’s best.

Chef: Flavel Monteiro was inspired to publish a free e -cookbook, featuring the best chefs from all over the world sharing their divine recipes.


We get a rare glimpse into some of the best restaurants in the world.

Chef Veronica Canha- Hibbert from the Silo in Cape Town and Chocolatier Stephanie Ceronio from Jack Rabbit Chocolate Studio

in Pretoria represented South Africa in this e-Cookbook.


They shared these amazing recipes,

Page 234 – Chef Veronica Canha- Hibbert shared her recipe for Coffee Sous Vide Ostrich Fillet

Page 274 – Chocolatier Stephanie Ceronio shared her recipe for Beurre Noisette Toffee Cookies

Page 289 – Chocolatier Stephanie Ceronio shared her recipe for her signature Bonbons

Page 332 – Chocolatier Stephanie Ceronio shared her recipe for Basic But Perfect Pasta


Here is the link to view the free Gourmet Cookbook.


Source: Good Guy Things

Photo Credit: Unsplash

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