Beef Meatball Casserole with Tomato Sauce and Chimichurri

20 minutes
15-20 minutes
4 to 6

A Casserole Bursting with Flavour

This beef meatball casserole showcases the La Beef tomato in a rich, hearty sauce. Tender meatballs and comforting tomato sauce are paired with a fresh, zesty chimichurri that adds a vibrant touch to every bite. A flavourful dish made for gathering around the table and sharing.

Ingredients

Meatballs:

15 ml (1 tbsp) olive oil
1 onion, finely chopped
1–2 garlic cloves, minced
454 g (1 lb) ground beef
250 ml (1 cup) Italian-style breadcrumbs
125 ml (1/2 cup) grated Parmesan cheese
1 egg
125–250 ml (1/2–1 cup) milk
15 ml (1 tbsp) chopped fresh basil
Salt and pepper to taste

Tomato sauce:

15 ml (1 tbsp) olive oil
1 garlic clove, minced
1 La Beef tomato, diced
750 ml (3 cups) homemade or store-bought tomato sauce
5 ml (1 tsp) Bomba hot pepper spread or another spicy condiment
Salt and pepper to taste
Fresh basil

Chimichurri:

250 ml (1 cup) olive oil
1–2 garlic cloves, minced
30 ml (2 tbsp) sherry vinegar or red wine vinegar
30 ml (2 tbsp) chopped fresh basil
30 ml (2 tbsp) chopped fresh cilantro
30 ml (2 tbsp) chopped fresh parsley
3 ml (1/2 tsp) red wine vinegar
5 ml (1 tsp) fleur de sel
3 ml (1/2 tsp) freshly ground black pepper
Chili flakes to taste

Preparation

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
Heat the oil in a deep skillet. Sauté the onion and garlic for 1–2 minutes. Remove from the heat and let cool slightly.
In a bowl, combine all the meatball ingredients with the sautéed onion and garlic.
Shape the mixture into meatballs using an ice cream scoop. Place on the prepared baking sheet.
Bake for 20 minutes.
Meanwhile, prepare the sauce. Heat the oil in a deep skillet. Cook the garlic for 1 minute. Add the diced tomato and cook for 1 minute. Add the tomato sauce and Bomba hot pepper spread. Stir to combine.
Remove the meatballs from the oven and add them to the tomato sauce. Stir gently and remove from the heat.
Combine all the chimichurri ingredients in an airtight jar and mix well. (Store in the refrigerator for 5–7 days.)
Serve the meatball casserole topped with chimichurri.

These meatballs are delicious served over pasta!