Dromona’s Easy Cheesy Baked Meatballs

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

What you'll need:

Serves 4
Oven temperature 180°C (160°C Fan) / Gas Mark 4



  • 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

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How it's done:

  1. Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
  2. Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
  3. 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.
  4. 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.
  5. Serve with green salad and crusty bread.


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