Minced Meat Muffins with a Parmesan Crust
Sun-dried tomatoes and tomato passata give the mixture a fresh, tangy flavour and an appealing colour. There is no need to shape classic meatballs – simply fill the mixture into a muffin tin and bake. A golden Parmesan crust forms on top. Serve with a light rocket salad and slices of ciabatta.
Prep: 25 min
Cook: 30 min
Servings: 6
Energy: 809 kcal per serving
Method
01.
Preheat the oven to 200 °C and grease a muffin tin.
02.
Put the bread and sun-dried tomatoes into a blender and pulse a few times to make a coarse crumb. Set aside 3 tablespoons of the mixture, tip the rest into a bowl and sprinkle with the milk.
03.
Heat 2 tablespoons of oil in a frying pan and fry the white parts of the spring onions and the garlic in it for 2 minutes.
04.
Add the green parts of the spring onions, both types of mince, the egg, the tomato passata, the sugar, the capers and the basil to the crumb in the bowl. Season with salt and pepper.
05.
Mix well and gently fold in the mozzarella. Fill the mixture into the muffin moulds, filling them only about 3/4 full.
06.
Mix the Parmesan with the reserved crumb and the remaining tablespoon of oil, then season with salt and pepper. Sprinkle the mixture over the muffins and press it down lightly.
07.
Bake for 25–30 minutes until golden. Remove from the oven and leave to rest for 5 minutes before turning out. Serve with rocket and slices of ciabatta.
