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Beef Meatballs

With Roasted Ratatouille
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
416 kcal
Protein
: 
36.1g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

10 grams

Panko Breadcrumbs

1 pot(s)

Provencal Herbs

1 unit(s)

Echalion Shallot

1 sachet(s)

Beef Stock Powder

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 carton(s)

Tomato Passata

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Meatballs

10000 milliliter(s)

Water for the Sauce

Energy (kJ)1740 kJ
Energy (kcal)416 kcal
Fat20.4 g
of which saturates9.3 g
Carbohydrate22.7 g
of which sugars16 g
Dietary Fibre9 g
Protein36.1 g
Salt1.1 g
Potassium515.7 mg
Calcium56.8 mg
Iron2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Trim the aubergine and courgette. Chop both into 2cm sized chunks. Halve the pepper and discard the core and seeds. Chop into 2 cm sized chunks. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Pop the aubergine, courgette and pepper on a low sided baking tray. Sprinkle on half the herb de Provence and half the garlic. Drizzle with oil and season with salt and pepper. Mix to combine and spread out in a single layer. Roast on the top shelf of your oven until the veggies are soft, 20-25 mins. Turning halfway through

2

 Meanwhile, pop the panko breadcrumbs into a large bowl. Add the water for the meatballs (see ingredients for amount) and mix together.  Add the beef mince. Season with salt, pepper and the remaining Herb de Provences.  Using your hands mix everything together until very well combined. Form the mixture into 4 evenly sized balls. IMPORTANT: Wash your hands after handling raw meat.

3

Heat a drizzle of oil in a frying pan over a medium high heat. Once hot add the meatballs and sliced shallot. Fry until browned all over, 5-6 mins. 

4

Once the meatballs have browned, add the remaining garlic and cook for a further 1 minute. Pour in the passata, beef stock powder and water (see ingredients for amount) and a pinch of sugar if you have some. Stir together well, cover with a lid or foil and simmer stirring occasionally,15-17 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

5

Have a taste of your sauce, Season with salt and pepper if needed.  Tip: Add a splash of water if dry

6

Share the roasted veggies between your plates. Top with the meatballs and sauce. Sprinkle over the hard Italian style cheese. Enjoy!

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