Cheesy Meatball Bake
with Olive & Tomato Salsa and Cucumber Batons
- Barley
- Cereals containing gluten
- Milk
- Egg
- May contain traces of allergens
- Celery
This recipe has something for everyone: melting cheesy meatballs the kids will love, a delicious basil, olive and tomato salsa to add a grown-up twist, and minimal washing-up for the washer-uppers! Pasta bakes like this one are the easiest thing to knock together midweek, safe in the knowledge that the whole family will love it. Hallelujah - your pasta prayers have been answered!
Ingredients
7.5 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
160 grams
Fusilli
(Contains: Cereals containing gluten)
15 grams
Panko Breadcrumbs
240 grams
British Beef Mince
1 unit(s)
Medium Tomato
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
15 grams
Black Olives
½ ball(s)
Mozzarella
(Contains: Milk)
½ sachet(s)
Tomato Ketchup
6 grams
Basil
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
62.5 grams
Baby Spinach
½ unit(s)
Cucumber
(May contain traces of: Celery)
Not included in your delivery
tbsp
Olive Oil
milliliter(s)
Water
Nutritional information
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Put the beef mince in a mixing bowl with the panko breadcrumbs, ketchup, a pinch of salt and pepper and half the hard Italian cheese. Mix together with your hands and shape into four meatballs per person. TIP: Remember to wash your hands after handling raw meat!
Heat a glug of oil in a frying pan on medium-high heat. Add the meatballs, cook until browned on the outside, 10-11 mins. Gently turn occasionally. Once brown pour in the chopped tomatoes together with the water (amount specified in the ingredient list), Worcester sauce, a pinch of sugar (if you have some) and salt and pepper. Carefully stir together, bring to the boil, then lower the heat to medium. Simmer, 10-12 mins.
Add the fusilli to your pan of boiling water and simmer until cooked, 9-10 mins. Add the spinach to the pasta water and submerge for the last 2 mins. Finely chop the basil (stalks and all). Roughly chop the olives and chop the tomato into ½cm cubes. Pop the basil, olives and tomato into a small bowl with the olive oil (amount specified in the ingredient list) and a pinch of salt and pepper. Stir together.
Remove the top and bottom from the cucumber, halve lengthways, then chop into batons about the size of your index finger. Pop into another small bowl.
Preheat your grill to high. Once the pasta and spinach are ready, drain in a colander and tip into a large ovenproof dish. Pour over the meatballs and sauce and stir gently to combine. Drain the mozzarella and tear it over the meatballs and pasta. Sprinkle on the remaining hard Italian cheese, season with a grind of pepper and grill until the cheese is golden, 4-5 mins. Tip: Watch it doesn't burn!
Spoon the cheesy meatball bake into bowls and serve with the olive and tomato salsa on top for the adults. Put the cucumber batons on the table for anyone who wants them! Enjoy!
