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Cheesy Baked Oregano Lamb Meatballs
Cheesy Baked Oregano Lamb Meatballs

Cheesy Baked Oregano Lamb Meatballs

with Broccoli

The trick to super tender meatballs? Baking them of course! It allows for plenty of moisture and flavour to stay in your meatballs where they belong. Cheddar cheese and a crusty ciabatta loaf add an indulgent touch to this cosy dish.

Allergens:
Gluten
Wheat
Eggs
Milk
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 bunch

oregano

1 unit

zucchini

1 head

broccoli

1 packet

lamb mince

1 packet

Fine Breadcrumbs

½ sachet

oregano citrus spice blend

½ box

passata

1 packet

Cheddar cheese

1 unit

Bake-At-Home Ciabatta

Not included in your delivery

olive oil

1 unit

egg

¼ tsp

salt

1 tsp

sugar

Nutritional Values

per serving
Calories3170 kcal
Fat24.5 g
of which saturates11.7 g
Carbohydrate67.8 g
of which sugars12 g
Protein58.9 g
Sodium1580 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Medium Bowl
Plate
Baking Dish
Large Non-Stick Pan

Cooking Steps

Get prepped
1

Preheat the oven to 240°C/220°C fan-forced. Thinly slice the garlic. Pick and finely chop the oregano leaves. Cut the zucchini into 1cm chunks. Chop the broccoli into small florets and cut the stalk into 1cm pieces. TIP: Cut the veggies to the correct size so they cook in the allocated time.

Prep the meatballs
2

In a medium bowl, combine the lamb mince, egg, oregano citrus spice blend (see ingredients list), salt (see ingredients list) and 1/2 the fine breadcrumbs. Take 1 tbs of the lamb mixture and shape into a small meatball. TIP: Use wet hands when shaping the meatballs to prevent the mixture from sticking! Set aside on a plate and repeat with the remaining mixture (you should get about 5 meatballs per person).

Cook the meatballs
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the lamb meatballs and cook for 5-7 minutes, or until browned (the meatballs will continue cooking in step 4). Transfer the meatballs to a medium baking dish and set aside.

Cook the sauce
4

Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Add the garlic, oregano and zucchini and cook for 1-2 minutes, or until fragrant. Add the passata (see ingredients list) and sugar and bring to the boil. Season to taste with salt and pepper. Pour the sauce over the meatballs in the baking dish and sprinkle with the remaining fine breadcrumbs and the shredded Cheddar cheese. Bake for 10 minutes, or until the cheese is melted

Cook the broccoli
5

While the meatballs are baking, place the bake-at-home ciabatta directly on the wire rack in the oven and bake for 10-12 minutes, or until crusty on the outside and steaming hot on the inside.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook for 6-7 minutes, or until tender. TIP: Add a dash of water to speed up the cooking process. Season to taste with salt and pepper.

Serve up
6

Divide the oregano lamb meatballs and the broccoli between bowls. Serve with the crusty ciabatta on the side (perfect for scooping up the sauce!).

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