Manchego is a hard Spanish cheese that adds a nice nuttiness to the meat mix. We used a blend of beef, pork, and veal for a perfect balance of flavor and fat. Starting on the stove and finishing in the oven in a stew of tomatoes and oregano keeps in flavor and moisture. Crusty bread, anyone? Cook, relax, and enjoy!
What you'll need: ¼ oz fresh oregano 4 oz Manchego cheese 1½ lbs meatloaf mix ½ cup panko breadcrumbs 14 oz can chopped tomatoes 2 ciabatta rolls 3 oz baby arugula 1 Tbsp balsamic vinegar 1 large egg coarse salt freshly ground black pepper olive oil
Equipment: box grater large ovenproof skillet rimmed baking sheet
Recipe steps:
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Prepare ingredients Preheat oven to 425°F. Remove oregano leaves from stems and finely chop leaves. Crumble (or grate) manchego cheese into small pieces.
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Make meatballs Add ground meat, panko, 1 beaten egg, oregano, and ½ of the manchego to a large bowl. Season with 1¼ teaspoon salt and a few grinds of pepper and mix to combine. Shape mixture into 16 balls.
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Cook meatballs Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Cook meatballs, turning occasionally, until browned all over, 5–7 minutes.
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Make sauce and bake Add tomatoes to skillet and bring to a boil; season with salt and pepper. Transfer skillet to oven and bake until meatballs are cooked through, 15–20 minutes. Remove from oven and scatter remaining manchego over top.
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Toast bread Meanwhile, split rolls in half through the middle. Drizzle with oil and season with salt and pepper. Place on a rimmed baking sheet, facing up, and toast along with the meatballs until bread is golden, about 10 minutes.
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Make salad Toss arugula with vinegar and 1 tablespoon oil in a large bowl; season with salt and pepper. Serve alongside meatballs and crusty bread. Enjoy!
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