Meatball Bake
Servings: 6
This comforting and delicious Meatball Bake is the ultimate one-pan family meal made with low-cost ingredients in only 35 minutes.
Ingredients
Meatballs
- 500 g 1 lb 2 oz minced (ground) beef (see note 1)
- 250 g 9 oz minced (ground) pork (see note 1 for substitutes)
- 1 onion grated (see note 2)
- ⅔ cup 65 g breadcrumbs
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 egg
- 1 tbsp freshly grated parmesan optional
- 1 tbsp freshly chopped parsley optional
Sauce
- 2 tbsp olive oil
- 6 cloves garlic finely chopped
- 700 g 24 oz passata
- 1½ cups 375 ml chicken stock
- 1 tsp white sugar optional
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 cup 125 g freshly grated cheddar or mozzarella
Instructions
- Preheat the oven to 200°C (400°F) (all oven types).
- 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.
- To 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.
- 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).
- Sprinkle the top generously with the cheeses. Bake for 18–20 minutes until golden and the meatballs are cooked through.
- 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.Scan for full recipe:
