HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Lamb Meatballs In Cheesy Tomato Sauce
Oven-baked Lamb Meatballs in Cheesy Tomato Sauce

Oven-baked Lamb Meatballs in Cheesy Tomato Sauce

with Crusty Ciabatta Bread

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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 crusty ciabatta loaf add an indulgent touch to this Greek-inspired dish.


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 bunch


2 unit


2 head


1 packet

lamb mince

½ packet

fine breadcrumbs


1 sachet

cumin paprika spice blend

1 box


1 packet

grated Cheddar cheese


2 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

Not included in your delivery

olive oil

2 unit



½ tsp


2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2430 kJ
Fat23.7 g
of which saturates11.5 g
Carbohydrate32.4 g
of which sugars10.1 g
Dietary Fibre0 g
Protein53.8 g
Cholesterol0 mg
Sodium1100 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Baking Dish
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Peel and finely slice the garlic. Pick and finely chop the oregano leaves. Chop the zucchini into 1 cm chunks. Chop the broccoli into small florets and cut the stalk into 1 cm pieces. Tip: Cutting the veggies to the correct size ensures they cook in the allocated time.


In a medium bowl, combine the lamb mince, fine breadcrumbs (use suggested amount), egg, cumin paprika spice blend (use suggested amount) and salt (use suggested amount) and mix well. Take 1 tbs of the lamb mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining mixture (you should get about 20 meatballs).


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. 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. Tip: If your pan is ovenproof, set the meatballs aside on a plate and return to the pan in step 4.


Add a drizzle of olive oil (if needed) to the same large frying pan. Add the garlic, oregano and zucchini and cook for 1-2 minutes, or until fragrant. Add the passata (use suggested amount) and sugar and bring to the boil. Season to taste with a pinch of salt and pepper. Tip: Adding a touch of sugar to your sauce balances out the acidity from the tomatoes. Pour the sauce over the meatballs in the baking dish and sprinkle with the grated Cheddar cheese. Place the meatballs in the oven to cook for 10 minutes, or until the cheese is melted and golden.


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

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


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