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Italian Recipes
Cheesy Baked Beef Meatballs

Cheesy Baked Beef Meatballs

with Crusty Ciabatta & Greens

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The trick to super-tender meatballs? Cooking them in the oven! It allows 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 delicious dish.

Allergens:GlutenEggMilkSoy
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove

garlic

1 sachet

dried oregano

2 unit

zucchini

1 head

broccoli

1 packet

beef mince

2 packet

fine breadcrumbs

(ContainsGluten)

1 sachet

Italian herbs

1 box

passata

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 bag

green beans

Not included in your delivery

olive oil

2 unit

egg

(ContainsEgg)

½ tsp

salt

2 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2630 kJ
Fat23.5 g
of which saturates11.1 g
Carbohydrate46.8 g
of which sugars10.3 g
Protein52.6 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Get prepped
Get prepped
1

Preheat the oven to 240°C/220°C fan-forced. Thinly slice the garlic. Cut the zucchini into 1cm chunks. Cut the broccoli into small florets and cut the stalk into 1cm pieces. Trim the green beans, then slice in half.

Prep the meatballs
Prep the meatballs
2

In a medium bowl, combine the beef mince, eggs, Italian herbs, fine breadcrumbs and the salt. Using damp hands, shape a heaped spoonful of the beef mixture into a small meatball. Set aside on a plate. Repeat with the remaining beef mixture (you should get about 20 meatballs).

Cook the meatballs
Cook the meatballs
3

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

Cook the sauce
Cook the sauce
4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the garlic, dried oregano and zucchini and cook until fragrant, 1-2 minutes. Add the passata 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 shredded Cheddar cheese. Bake until the cheese is melted, 10 minutes.

Cook the broccoli
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 until crusty on the outside and steaming hot on the inside, 10-12 minutes. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli, then a splash of water and cook until starting to soften, 3 minutes. Add the green beans and cook until tender, 3-4 minutes. Season to taste with salt and pepper.

Serve up
Serve up
6

Divide the cheesy baked beef meatballs and greens between bowls. Serve the crusty ciabatta bread on the side (it's perfect for scooping up the sauce!).