Yum’s the word

Cheesy Meatball  Stovetop Casserole

Ingredients

• 1 cup (150g) breadcrumbs 
• 2 discs feta cheese, crumbled 
• 3-4 cloves garlic, finely chopped 
• 1 pack (500g) lamb or beef mince 
• 2 tsp (5ml) each ground cumin, coriander and smoked paprika 
• Salt and milled pepper 
• Glug olive oil 
• 1 onion, finely chopped 
• 3 sprigs thyme, chopped 
• 1 Tbsp (15ml) tomato paste 
• 1 can (400g) chopped tomatoes 
• 1 cup (250ml) beef stock 
• 1 tub (230g) Lancewood Smokey Mustard & Onion Medium Fat Cream Cheese  
• 1 Tbsp (15ml) sugar 
• 1 cup (100g) grated Lancewood cheddar cheese 
• 1½ cups (150g) grated mozzarella  
• Handful each fresh coriander and parsley, chopped 
• Pasta or flatbreads for serving 

Method

1. Combine breadcrumbs, feta, garlic, mince, spices and herbs. Season. 
2. Shape into golf-sized balls and rest in the fridge for at least 30 minutes. 
3. Heat a pan over medium heat and add oil. 
4. Fry meatballs for 3-5 minutes a side until well browned, remove and set aside. 
5. Add a little more oil to the pan and sauté onions and thyme until soft, about 8-10 minutes. 
6. Stir in tomato paste and fry for about 1-2 minutes before returning meatballs. 
7. Add chopped tomatoes and stock and allow to simmer for 12-15 minutes until sauce begins to thicken slightly. 
8. Stir through cream cheese and sugar and simmer for another 10-15 minutes. 
9. Top with cheese and close pan with a lid until cheese is melted. 
10. Sprinkle with fresh herbs and serve warm on a bed of pasta or with toasted flatbreads. 

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