Mini Meatball Baguettes

Another foodie challenge came my way through Britmums who with Richmond Mini Meatballs are running the #Hungry2Happy Challenge - to prepare a quick meal using their new pork Mini Meatballs. When Little Bird gets hungry there is no waiting around and I like to be able to on some days prepare something quickly and easily. Richmond Mini Meatballs are ready in 8 minutes in the oven and I decided to make some mini meatball baguettes with them that both Little Bird and Daddy Bird would enjoy.

 

Ingredients
pack of Richmond Mini Meatballs
1 large onion, diced
2 garlic cloves, crushed
1/2 a red pepper, diced
1/2 tin of chopped tomatoes
3tbsp of sweetcorn
grated Mozzarella cheese (or Cheddar)
2tbsp vegetable oil
1tsp chilli powder
1tsp dried oregano
1tsp sugar
1/4tsp ground black pepper
1 small crusty baguette

Method

Cook the meatballs in the oven

Saute the onions, peppers, chilli and garlic in the oil for 2 minutes

Add the sweetcorn and the tinned chopped tomatoes

Add the sugar, chilli and pepper and simmer for 5 minutes

Add the mini meatballs to the sauce

Slice a small crusty baguette in  half and scoop out some of the bread to create a hollow and brush with a little vegetable oil

Place the meatball sauce into the hollow and top with cheese and oregano

Place into the oven for 5-10 minutes until crispy and browned

Total time to prepare and cook is no more than 25 minutes.

It was a lovely sunny evening and both boys in the household enjoyed the Mini Meatball Baguette sat on the garden bench. 

This post is an entry for BritMums' Hungry to Happy Challenge sponsored by Richmond Mini Meatballs