Cheesy Meatball Bake

with Steamed Vegetables
Winner, winner, cheesy dinner!
Cals 1044 · Prot 66 · Carbs 47 · Fat 68
Low-Carb
Try Hello Chef Now
45 min
photo
Winner, winner, cheesy dinner!
Cals 1044 · Prot 66 · Carbs 47 · Fat 68
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatball bake
Beef mince
350 Grams
Grated mozzarella
60 Grams
Eggs
1 Piece
Garlic onion powder
4 Grams
Dijon mustard
6 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Parmesan
30 Grams
Firm mozzarella
100 Grams
Tomato sauce
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
50 Grams
Chopped tomatoes
400 Grams
Honey
15 Grams
Dried oregano
2 Grams
Vegetables
Cauliflower
300 Grams
Carrot
2 Piece
Salt
0.5 Tsp

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Make 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 mozzarellaeggsgarlic onion 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 into an oiled baking dish. Grate the Parmesan and slice the firm 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. 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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