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Easy Baked Italian Beef Meatballs

Easy Baked Italian Beef Meatballs

with Roast Veggie Couscous

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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. Roast the veg and prep the couscous while the meatballs bake and you have a recipe you'll be making on the regular. Remember to add the fresh herb garnish for a robust depth of flavour.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy PrepUnder 650kcal
Allergens:GlutenEgg

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs

(ContainsGluten)

1

carrot

1

zucchini

1 packet

couscous

(ContainsGluten)

1 sachet

vegetable stock powder

1 bag

mixed leaves

1 box

passata

1 bag

herbs

½ sachet

Italian herbs

(May be present Gluten/Gluten)

Not included in your delivery

1

olive oil

1

egg

(ContainsEgg)

¾ cup

boiling water

¼ cup

water

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2602 kJ
Fat21.1 g
of which saturates6.8 g
Carbohydrate61.7 g
of which sugars14 g
Protein42.4 g
Sodium1237 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of 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.

2

• While meatballs are baking, roughly chop carrot and zucchini into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, boil the kettle. • When veggies have 10 minutes remaining, place couscous in a medium heatproof bowl. Add vegetable stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), stirring to combine. Immediately cover with a plate, then set aside for 5 minutes. Fluff up with a fork. Stir through mixed leaves.

3

• When meatballs are done, add passata, Italian herbs (see ingredients), the water and a drizzle of balsamic vinegar to the baking dish. Stir to combine. • Return meatballs to oven to cook until sauce is slightly thickened, 5-8 minutes. • When roast veggies are done, transfer to bowl with the couscous. Gently stir to combine. Season to taste.

4

• Divide roast veggie couscous between plates. • Top with baked Italian beef meatballs, spooning over the sauce from the baking dish. • Tear over herbs to serve.