Directions

Megga Baguettes x 3

1. Make the Megga dough according to the recipe.  Once mixed for 7 minutes, shape into 3 equal baguettes - I use a baguette tin, nice to have if you end up making this regularly :-) 

2. Do small slashes across the tops, all the way down the baguette - purely decorative

3. Allow to prove for 75 minutes (oven at 50C)

4. Take out of oven and bring oven to temperature - 180C

5. Once the oven is to temperature, cook the Megga for 20-25 minutes

6. Take off the cooking tray and cook for a further 5 minutes directly on the oven shelf

7. Allow to cool

Meatballs

1. Add all the meatball ingredients to a bowl

2. Get your hands in and mix well

3. Divide into 24 equal balls (larger than a large marble, smaller than a golf ball)

4. Lightly brown all the meat balls in a frying pan for about 5 minutes

5. You'll need the frying pan for the sauce, so transfer the meatballs to a plate

Tomato Sauce

1. Add some olive oil to your frying pan, bring to temperature

2. Add your finely chopped onion and garlic to the pan, fry gently till the onion is translucent 

3. Add all the other sauce ingredients and stir well

4. Add the meatballs and stir well

5. Put a lid on and simmer for about 10 minutes, gently reducing the sauce till it thickens

Baguette Construction

1. Preheat the oven 180C

2. Slice open your baguette length ways

3. Sprinkle 50g of grated cheddar down each baguette

4. Put 8 meatballs down each baguette

5. Pour the tomato sauce over all the meatballs in each baguette

6. Sprinkle 50g of Ready grated mozzarella over each baguette

7. And finally top with 10g of grated parmesan over each baguette

8. Slice each baguette into 2 portions

9. Bake in oven for approximately 10 - 15 minutes