Cheesy Meatball Bake

with Steamed Vegetables

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Instructions

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1 Make tomato sauce

Preheat the oven to 200°C/180°C fan. Peel and chop the shallots and garlic. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots and fry with a pinch of salt for 2 min. Add the garlic and tomato paste, and fry for 2 min further. Add the chopped tomatoeshoney and oregano, and bring to a simmer. Cook for 5 min until sightly thickened.

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2 Make meatballs

Meanwhile, add the beef mince to a bowl. Add the grated mozzarellaeggs, onion and garlic powder, Dijon mustard, salt and pepper. With clean hands, knead for 3-5 min or until soft and fully combined (see pro tip).

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3 Bake

Shape the meat mixture into meatballs and place them in an oiled baking dish. Grate the Parmesan and slice the hard mozzarella. Top the meatballs with the tomato sauce, followed by both cheeses. Bake for 20 min or until the meatballs are cooked through and the cheese is golden.

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4 Steam vegetables

Meanwhile, separate the cauliflower into florets. Peel and slice the carrots. Fill a wide pot with approx 5 cm of water and a pinch of salt. Place over a medium-high heat. Once boiling, add the cauliflower and carrot. Cover with a lid and cook for 8 min or until the vegetables are tender. 

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5 Serve

Once ready, remove the meatball bake from the oven and allow to cool slightly (5-10 min) before serving. Serve the steamed vegetables to the side (see tips for fussy eaters).

Tips for fussy eaters

Serve with pasta or mashed potatoes. Crusty bread also works a treat for sauce mopping!

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become.

Winner, winner, cheesy dinner!

Cooking Time: 45 min

Cals 828 · Prot 65 · Carbs 43 · Fat 44

Gluten-Free

Ingredients

Number of people

Meatball bake

Beef mince 12% 350 Grams
Grated mozzarella 60 Grams
Eggs 1 Piece
Onion powder 4 Grams
Garlic powder 2 Grams
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 30 Grams
Hard mozzarella 100 Grams

Tomato sauce

Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Tomato paste 50 Grams
Chopped tomatoes 400 Grams
Honey 15 Grams
Dried oregano 2 Grams

Vegetables

Cauliflower 300 Grams
Carrot 2 Pieces
Salt 1 Tsp

Winner, winner, cheesy dinner!

Cooking Time: 45 min

Cals 828 · Prot 65 · Carbs 43 · Fat 44

Gluten-Free

Instructions

photo

1 Make tomato sauce

Preheat the oven to 200°C/180°C fan. Peel and chop the shallots and garlic. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots and fry with a pinch of salt for 2 min. Add the garlic and tomato paste, and fry for 2 min further. Add the chopped tomatoeshoney and oregano, and bring to a simmer. Cook for 5 min until sightly thickened.

photo

2 Make meatballs

Meanwhile, add the beef mince to a bowl. Add the grated mozzarellaeggs, onion and garlic powder, Dijon mustard, salt and pepper. With clean hands, knead for 3-5 min or until soft and fully combined (see pro tip).

photo

3 Bake

Shape the meat mixture into meatballs and place them in an oiled baking dish. Grate the Parmesan and slice the hard mozzarella. Top the meatballs with the tomato sauce, followed by both cheeses. Bake for 20 min or until the meatballs are cooked through and the cheese is golden.

photo

4 Steam vegetables

Meanwhile, separate the cauliflower into florets. Peel and slice the carrots. Fill a wide pot with approx 5 cm of water and a pinch of salt. Place over a medium-high heat. Once boiling, add the cauliflower and carrot. Cover with a lid and cook for 8 min or until the vegetables are tender. 

photo

5 Serve

Once ready, remove the meatball bake from the oven and allow to cool slightly (5-10 min) before serving. Serve the steamed vegetables to the side (see tips for fussy eaters).

Tips for fussy eaters

Serve with pasta or mashed potatoes. Crusty bread also works a treat for sauce mopping!

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become.

Ingredients

Number of people

Meatball bake

Beef mince 12% 350 Grams
Grated mozzarella 60 Grams
Eggs 1 Piece
Onion powder 4 Grams
Garlic powder 2 Grams
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 30 Grams
Hard mozzarella 100 Grams

Tomato sauce

Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Tomato paste 50 Grams
Chopped tomatoes 400 Grams
Honey 15 Grams
Dried oregano 2 Grams

Vegetables

Cauliflower 300 Grams
Carrot 2 Pieces
Salt 1 Tsp
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