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Dromona’s Easy Cheesy Baked Meatballs
Meatballs, but not as you know them. This mighty meaty dish is bursting with flavour and serves 4 people. Topped with bubbling, mature Dromona Cheddar and a rich, tomato sauce, you won’t be able to resist dipping in a slice of crusty bread!
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
PREPARATION TIME:
10 minutes
COOKING TIME:
35 minutes
TOTAL TIME:
45 minutes
Serves 4
Oven temperature 180°C (160°C Fan) / Gas Mark 4
Ingredients
- 500g lean minced steak
- 1 egg
- 70g fresh breadcrumbs
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- A small handful of fresh parsley, finely chopped
For the sauce:
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 leek, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon smoked paprika
- 125ml beef stock
- 400g tin of chopped tomatoes
- 250ml passata
- 125g baby spinach
- 200g Dromona Grated Mature Cheddar
Made for sharing:
Now, time to enjoy! You’ll be going back for more (if there’s any left). Remember to capture your culinary feat to share with your friends #GreatFoodMoments
How It’s Done:
- Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
- Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
- Add chopped onion, carrot, leek, garlic and paprika to the pan and cook for 5 minutes until soft. Stir in stock, chopped tomatoes and passata. Boil for a few minutes until the sauce thickens.
- Remove from the heat, stir in spinach and return the meatballs to the pan. Sprinkle with cheese and bake for 20 – 25 minutes until golden and bubbling.
- Serve with green salad and crusty bread.
Made for sharing:
Now, time to enjoy! You’ll be going back for more (if there’s any left). Remember to capture your culinary feat to share with your friends #GreatFoodMoments
Dromona’s Easy Cheesy Baked Meatballs
Meatballs, but not as you know them. This mighty meaty dish is bursting with flavour and serves 4 people. Topped with bubbling, mature Dromona Cheddar and a rich, tomato sauce, you won’t be able to resist dipping in a slice of crusty bread!
PREPARATION TIME:
10 minutes
COOKING TIME:
35 minutes
TOTAL TIME:
45 minutes
Serves 4
Oven temperature 180°C (160°C Fan) / Gas Mark 4
Ingredients
- 500g lean minced steak
- 1 egg
- 70g fresh breadcrumbs
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- A small handful of fresh parsley, finely chopped
For the sauce:
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 leek, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon smoked paprika
- 125ml beef stock
- 400g tin of chopped tomatoes
- 250ml passata
- 125g baby spinach
- 200g Dromona Grated Mature Cheddar
How It’s Done:
- Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
- Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
- Add chopped onion, carrot, leek, garlic and paprika to the pan and cook for 5 minutes until soft. Stir in stock, chopped tomatoes and passata. Boil for a few minutes until the sauce thickens.
- Remove from the heat, stir in spinach and return the meatballs to the pan. Sprinkle with cheese and bake for 20 – 25 minutes until golden and bubbling.
- Serve with green salad and crusty bread.
Made for sharing:
Now, time to enjoy! You’ll be going back for more (if there’s any left). Remember to capture your culinary feat to share with your friends #GreatFoodMoments
FOR MORE RECIPES JOIN:
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