Meatball Casserole with Mozzarella and Tomato Sauce

Name: Meatball Casserole with Mozzarella and Tomato Sauce
Yield: 4
Ingredients: 14 slices of beef form (280 g); 4 tablespoons of water; 800 g of beef (rump or chuck), ground; 2 cloves of garlic, minced; 2 tablespoons of lemon zest; 1 tablespoon of salt; 300 g of mozzarella cheese, sliced; 3 cups of olive oil (720 ml for frying); For the sauce; 5 large tomatoes (850 g), ripe, diced; 1 small onion (70 g), finely chopped; 2 cloves of garlic, minced; 2 tablespoons of olive oil; 1/2 tablespoon of salt; 1/2 cup of water (120 ml)

1
14 slices of beef form (280 g)
2
4 tablespoons of water
3
800 g of beef (rump or chuck), ground
4
2 cloves of garlic, minced
5
2 tablespoons of lemon zest
6
1 tablespoon of salt
7
300 g of mozzarella cheese, sliced
8
3 cups of olive oil (720 ml for frying)
9
For the sauce
10
5 large tomatoes (850 g), ripe, diced
11
1 small onion (70 g), finely chopped
12
2 cloves of garlic, minced
13
2 tablespoons of olive oil
14
1/2 tablespoon of salt
15
1/2 cup of water (120 ml)

Ingredients

1
14 slices of beef form (280 g)
2
4 tablespoons of water
3
800 g of beef (rump or chuck), ground
4
2 cloves of garlic, minced
5
2 tablespoons of lemon zest
6
1 tablespoon of salt
7
300 g of mozzarella cheese, sliced
8
3 cups of olive oil (720 ml for frying)
9
For the sauce
10
5 large tomatoes (850 g), ripe, diced
11
1 small onion (70 g), finely chopped
12
2 cloves of garlic, minced
13
2 tablespoons of olive oil
14
1/2 tablespoon of salt
15
1/2 cup of water (120 ml)

Directions

1
In a medium bowl, tear the bread into the water
2
Add the beef, garlic, lemon zest, and salt
3
Mix well
4
Divide the mixture into four parts and one part in two
5
Take one of the parts with your hands
6
Place 1/4 of the mozzarella slices on top of it
7
Cover with the other part of the beef mixture, and with your hands, press well to join the edges and form a round meatball
8
Do the same with the three remaining parts
9
In a medium skillet, heat the olive oil over low heat
10
Add two meatballs and lightly brown one side
11
Flip them with a spatula and lightly brown the other side (approximately 6 minutes per side)
12
Drain on paper towels
13
Repeat the process with the remaining meatballs. Reserve
14
Prepare the sauce: in a medium skillet, combine all the ingredients except for water, mix, cover and simmer over high heat
15
Reduce heat to medium and cook, stirring occasionally, until the tomato breaks down (approximately 20 minutes)
16
Add the water and cook until the sauce thickens (approximately 10 minutes)
17
Blend in a blender and pass through a sieve
18
Return to the skillet and reheat over high heat
19
Distribute the meatballs among four plates, cover with the sauce, and serve immediately
20
402 calories per serving.