Sometimes you just know – you, know?
Maybe it’s intuition. Maybe it’s heart connection. Maybe it’s just magic.
But sometimes you just know –
you know your bestie needs a good, hearty, home-cooked dinner.
So, you put together a Buffalo Mozzarella Meatball Bake and deliver!
Buffalo Mozzarella Meatball Bake
2 Tbs. olive oil 1 yellow onion, chopped 4 cups red potatoes, chopped 1 Portabella mushroom, chopped 3 cloves garlic, peeled and smashed sea salt and pepper 14 oz. crushed tomatoes (canned) 32 oz. tomato sauce (canned) 4 tsp. Italian seasoning blend, divided 2 lbs. Wagu ground beef 2 large eggs 2 Tbs. fresh rosemary and thyme, chopped and divided 8 oz. fresh Buffalo mozzarella cheese, sliced
Preheat the oven to 425 degrees. Heat the olive oil in a large Dutch oven and add the chopped onions. Sauté until the onions begin to soften. Season liberally with salt and pepper. Add the chopped potatoes and mushrooms. Cover and cook until the mushrooms release their juices and the potatoes ever so slightly begin to breakdown. Add the Italian seasoning blend, 2 tsp. Add the tomatoes and sauce and bring to a boil, then immediately reduce to a simmer.
In a separate bowl, mix together the beef, eggs, salt and pepper, half of the fresh herbs and remaining Italian seasoning blend.
Remove the tomato batch from the heat , sprinkle and stir in the remaining fresh herbs, and form the meat mixture into balls, placing on top of the stew. Bake, covered, for about 30 minutes.
Remove from the oven and top with the fresh Buffalo mozzarella slices. Bake, uncovered, for about 10-12 minutes, until brown and bubbly.