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Baked Meatballs with Spicy Tomato Sauce
A go-to pantry flavor solution does double duty when we add it to both meatballs and sauce. Depending on your mood and what you have on hand, give the dish a Mexican flair with smoky-spicy chipotle chilies in adobo, or use the spice paste harissa for a taste of North Africa. We roast cherry tomatoes until they burst—their juices mingle with the seasonings to form a luscious sauce. Then we nestle in the meatballs and roast everything in the same pan. Serve with crusty bread for dipping in the sauce. Refrigerate the meatballs before cooking; this firms them up so they’ll hold their shape as they roast.
4
Servings
1 hour
20 minutes active
Ingredients
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2
pints cherry OR grape tomatoes
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6
medium garlic cloves, 4 cloves smashed and peeled, 2 cloves finely grated, reserved separately
Directions
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01Heat the oven to 425°F with a rack in the middle position. In a 9-by-13-inch baking dish, toss together the tomatoes, smashed garlic, oil, chipotle chilies OR 1 tablespoon harissa, ¼ teaspoon each salt and pepper and ¼ cup water. Bake, uncovered, until the tomatoes have broken down, 30 to 35 minutes; stir once about halfway through.
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January 31, 2024
Cheese?
The photograph appears to have some type of white cheese sprinkled on top but I don't see it listed in the ingredients.
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