Easy Baked Italian Beef & Bacon Meatballs
with Roast Veggie Couscous & Basil
Spiked with our garlic and herb seasoning, these minimal-work-meatballs are cooked entirely in the oven, and are brought together with a rich red sauce, which the rice-shaped risoni pasta happily soaks up. Roast the veg while the meatballs bake and you have a recipe you'll be making on the regular.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 box
passata
1 packet
diced bacon
(May be present: Soy, Milk.)
1 bag
Carrot & Zucchini Mix
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 sachet
Aussie spice blend
1 bag
silverbeet
½ sachet
Italian herbs
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs;)
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish, then drizzle with olive oil. Bake until browned and cooked through, 15-20 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Meanwhile, roughly chop silverbeet. Set aside. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 8 minutes remaining, add silverbeet to oven tray. Toss to combine, then roast until tender, a further 5-8 minutes.
• When the meatballs are done, add passata, diced bacon, Italian herbs (see ingredients), risoni, vegetable stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) to the baking dish. Stir to combine. • Bake until risoni is 'al dente', a further 20-25 minutes. • When the risoni is done, gently stir in roasted veggies. Season to taste.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• Divide roast veggie risoni between bowls. • Top with baked Italian beef meatballs, spooning over the sauce from the baking dish to serve. Enjoy!
