Meatball Bake
Servings: 6
Calories: 602kcal
This comforting and delicious Meatball Bake is the ultimate one-pan family meal made with low-cost ingredients in only 35 minutes.
Ingredients
Meatballs
Sauce
- 2 tbsp olive oil
- 6 cloves garlic, finely chopped
- 700 g passata
- 375 ml chicken stock
- 1 tsp white sugar (optional)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 125 g freshly grated cheddar or mozzarella
Instructions
- Preheat – Preheat the oven to 200°C (400°F) (all oven types).
- Form the meatballs – Place the meatball ingredients in a large bowl and mix until combined. Measure out a tablespoon of mixture (using an ice cream scoop is helpful) and roll the meat into balls.
- Make the sauce – Heat the olive oil in a large, heavy-based ovenproof frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute.
- Add the passata, chicken stock, sugar, salt and pepper. Simmer for 2–3 minutes.
- Add the meatballs – Gently submerge the meatballs into the sauce, so they are evenly distributed in the pan.
- Using a spoon, ladle some of the sauce on top of each meatball (they may not be completely submerged under the sauce, which is fine, but spooning over the sauce will stop them from drying out).
- Bake – Sprinkle the top generously with the cheeses. Bake for 18–20 minutes until golden and the meatballs are cooked through.
- Serve – Serve with your favourite sides (see note 3).
Notes
Note 1 – Regular, 20% fat minced (ground) beef is required for this recipe (not lean beef, as it will produce dry and tough meatballs). You can omit the minced pork completely and substitute it with more beef, if you prefer.
Note 2 – Grating the onions will ensure the meatballs are extra juicy and flavour-packed. Cut your onion in half and grate it on the cut side using a box grater. This ensures you are left with a fine onion "pulp" versus chunks of onions.
Note 3 – Serve with fresh sourdough bread or garlic bread and a green salad. The sauce consistency is thin and perfect for dipping.
MAKE AHEAD
Once the meatballs are formed, place them on a tray, freeze and then transfer them to a reusable sandwich bag once frozen (this process stops them from sticking). They are best thawed completely overnight in the fridge before use, but you can also add the frozen meatballs to the sauce as per the recipe. In that case, you will need to add 15 minutes to the recipe cooking time.LEFTOVERS
Refrigerate for up to 3 days. Freeze for up to 3 months (in individual portions). Thaw completely overnight in the fridge and reheat in the microwave or oven.Nutrition Facts
Meatball Bake
Amount per Serving
Calories
602
% Daily Value*
Fat
42
g
65
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
140
mg
47
%
Sodium
1038
mg
45
%
Potassium
1020
mg
29
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
33
g
66
%
Vitamin A
935
IU
19
%
Vitamin C
16
mg
19
%
Calcium
241
mg
24
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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