Ingredients:

• 100 ml extra virgin olive oil
• 3 medium onions, finely chopped
• 5 garlic cloves, minced
• 250 g mozzarella, grated
• 100 g mascarpone cheese
• 6 eggs

For the Sauce:

• 3 bay leaves
• 400 g canned diced tomatoes
• 400 g tomato purée
• 2 tbsp tomato paste
• 1 tsp brown sugar
• 1 tbsp red wine vinegar
• Salt and black pepper to taste

For the Meatballs:

• 700 g ground beef
• 125 g breadcrumbs, finely ground
• 1 tbsp dried oregano
• 1 tbsp parsley, finely chopped
• 1 egg
• Salt and black pepper to taste

These tomato-simmered meatballs get a delicious twist with creamy mascarpone and perfectly cooked eggs, making this dish an absolute delight.

Instructions:

Step 1

In a large, deep skillet, heat 50 ml olive oil over medium heat and sauté the onions until softened. Add the garlic and continue to sauté. Remove half of the sautéed onions and garlic into a large bowl and set aside.

Step 2

For the Sauce: In the same skillet, add a little more olive oil, the bay leaves, diced tomatoes, brown sugar, vinegar, salt, pepper, and ½ cup of warm water. Simmer the sauce for 25 minutes.

Step 3

For the Meatballs: To the bowl with the reserved onions and garlic, add the ground beef, breadcrumbs, oregano, parsley, egg, 3–4 tbsp of olive oil, and season with salt and pepper. Mix well until combined. Shape into 20 meatballs and pan-fry them in 4–5 tbsp olive oil.

Step 4

In a bowl, mix 200 g mozzarella, mascarpone, and a pinch of salt. Preheat the oven to 180°C (conventional) or 160°C (fan). In a large, oven-safe baking dish, layer the tomato sauce, place the meatballs, and spread the cheese mixture over them. Sprinkle the remaining 50 g mozzarella on top, make 6 small wells, and crack an egg into each one. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.