Spoon Grabbing Turkey Ndjua Meatball Bake

Sticky, Spicy Sausage Meatballs

COURSE:
Dinner, Italian, Main Course

Sticky, Spicy Sausage Meatballs

Sticky, Spicy Sausage Meatballs

Difficulty:
1

Prep Time:
15 mins

Cook Time:
35 mins

Servings:
Serves 2-3 (add an additional tin of white beans to serve 4 generously)

Total Time:
50 mins

Ingredients

For the Cannellini Bean Sauce: 
800g cannellini beans
Passata
1 tbsp Nduja
1 garlic clove
Salt & pepper to taste
1/4 to 1/2 cup water

For the Meatballs: 
50g bread
2 tbsp milk
500g ground turkey or pork mince (or a mix)
2 tbsp Nduja
40g Parmesan cheese
20g freshly chopped parsley
2 garlic cloves, chopped
1/2 tsp sea salt
1/2 tsp ground pepper

Instructions

  1. In a roasting tray, combine the ingredients for the cannellini bean sauce and swirl the ingredients around so all the liquid is combined.
  2. Bake the bean mixture for 15 minutes at 180°C. If the beans appear to dry during cooking, add a splash of water to prevent burning.
  3. Meanwhile, prepare the meatballs by soaking the bread with the milk and blend it into a smooth mixture.
  4. Add the remaining meatball ingredients to the bread mixture until well combined, then shape the mixture into golf ball-sized meatballs and set them aside.
  5. Transfer the prepared meatballs on top of the tomato and beans, ensuring they are evenly distributed.
  6. Thoroughly mix all the ingredients until well combined.
  7. Shape the mixture into golf ball-sized meatballs and set them aside.

Final Assembly: 

  1. Transfer the prepared meatballs on top of the tomato and beans, ensuring they are evenly distributed.
  2. Bake for a further 10 minutes at 200°C, allowing the meatballs to cook through.
  3. Once the meatballs are cooked, sprinkle the mozzarella cheese evenly across the tray and bake for a further 5-10 minutes at 175°C until the mozzarella is melted.

Course:
Dinner, Italian, Main Course

Keyword:
Air Fryer