Meatballs With Burst Tomatoes

dishdish.us
serves 4
Ingredients

• 1 - baguette
• 1/2 cups - (1 stick) unsalted butter, room temperature
• 4 - garlic cloves, finely grated, divided
• 1 tablespoons - extra virgin olive oil, plus more for drizzling
• 1/3 cups - finely grated parm, plus more for serving
• 1 teaspoons - kosher salt
• - freshly ground pepper
• 1 - large egg
• 1 cups - panko
• 1 cups - finely chopped tender herbs (such as basil and/or parsley
• 1 pounds - ground beef
• 3 pints - cherry tomatoes (about 5 cups)
• 1 1/2 cups - sliced roasted red peppers from a jar
• 1 - red onion, coarsely chopped

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Preparation​​
​Place racks in upper and lower thirds of oven, preheat to 425. Cut bread in half lengthwise then crosswise. Mix butter, 3 garlic cloves, and 1 Tbs oil in a small bowl. Spread over cut sides of bread. Top with 1/3 cup parm; season with salt and pepper. Place bread, cut side up, on a rimmed baking sheet.
Mix egg, panko, herbs, 1 tsp kosher salt, remaining 1 garlic clove and 2 Tbs water in a large bowl; season with lots of black pepper. Add beef and gently mix together with your hands. Form into 1 1/2" diameter balls (you should have 16 in total).
Cut half of tomatoes in half. Place all tomatoes in a medium bowl; add red peppers. Drizzle with oil, season with salt and pepper and toss to coat.
Place 1 red onion, coarsely chopped, on a second rimmed baking sheet; drizzle with oil. Season with salt and black pepper; toss to coat. Arrange in a single layer; roast on top rack until starting to brown, about 5 minutes. Add tomato mixture and roast until tomatoes soften, 10-12 minutes.
Place meatballs throughout vegetables; drizzle with oil. Roast, shaking pan once, until meatballs are cooked through and most of the tomatoes have burst, 9-11 minutes.
Meanwhile, bake reserved garlic bread on bottom rack until golden brown,
8-10 minutes.
Divide meatball mixture among plates and top with basil leaves and Parmesan. Serve with garlic bread.

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