Meatball Recipe

LASAGNA

1. 1

   Make the meat mixture

   In a large bowl, combine ground beef, breadcrumbs, grated parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined. Roll the mixture into 1.5-inch meatballs.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown meatballs in batches until deeply browned on all sides, about 5-6 minutes per batch. Transfer browned meatballs to a plate.

3. 3

   In the same skillet, add the remaining olive oil if needed, then sauté chopped onion and minced garlic until translucent, about 5 minutes.

4. 4

   Pour in tomato sauce, add dried oregano and dried basil, and season with salt and pepper. Simmer gently for 15-20 minutes to develop flavor.

5. 5

   Return the browned meatballs to the sauce and simmer for another 10-15 minutes, until the meatballs are cooked through.

6. 6

   Meanwhile, in a bowl, mix ricotta with a pinch of salt and pepper to taste.

7. 7

   Assemble the lasagna in a 9x13-inch baking dish: spread a ladle of sauce to coat the bottom. Layer 3-4 lasagna noodles, then dollop half the ricotta mixture, sprinkle 1 cup shredded mozzarella, add half the meatballs and some peppadew peppers, then repeat with another layer of noodles, ricotta, mozzarella, meatballs, and peppers. Finish with a final layer of noodles and sauce, and top with the remaining 1 cup shredded mozzarella.

8. 8

   Scatter the mozzarella slices on top for a melty finish. If desired, garnish the very top with a few peppadew pepper slices.

9. 9

   Cover with aluminum foil and bake at 375°F (190°C) for 35-40 minutes. Uncover and bake 10-15 minutes more until the top is bubbly and golden. Let stand 10-15 minutes before slicing to help set.