HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Meatball Parmigiana
Cheesy Meatball Parmigiana

Cheesy Meatball Parmigiana

with Herby Garlic Bread and Baby Gem Salad

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This Cheesy Meatball Parmigiana is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Family Friendly
Allergens:Cereals containing glutenMilkEggSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pack(s)

Finely Chopped Tomatoes

10 grams

Chicken Stock Paste

1 sachet

Dried Italian Herbs

1 unit(s)


(ContainsCereals containing gluten)

1 sachet

Apple Cider Vinegar


10 grams

Unsalted Butter


30 grams

Mature Cheddar Cheese


1 unit(s)

Baby Gem Lettuce

Not included in your delivery

2 tbsp

Water for the Meatballs

1 tbsp

Olive Oil for the Dressing

2 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3139 kJ
Energy (kcal)750 kcal
Fat46.0 g
of which saturates20.0 g
Carbohydrate39 g
of which sugars14.0 g
Protein43 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Medium Bowl
Cutting board
Garlic Press
Frying Pan
Baking Tray
Small Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and thinly slice the onion, peel and grate the garlic (or use a garlic press). Pop the panko breadcrumbs into a bowl. Add the water for the meatballs (see ingredients for amount) and mix together. Add the beef mince and half of the grated hard Italian style cheese. Season with salt and pepper. Using your hands, mix everything together until well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.


Pop the meatballs onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and fry until golden, 4-5 mins. Stir in half the garlic and cook for 1 min. Add the chopped tomatoes, chicken stock paste, sugar (see ingredients for amount) and half the dried Italian herbs into the pan. Stir together well, then bring back to the boil and simmer until thickened, 3-4 mins.


Meanwhile, cut the ciabatta in half and pop onto a baking tray. Pop the remaining garlic into a small bowl, along with the olive oil for the garlic bread (see ingredients for amount) and remaining Italian herbs. Mix well to combine, then spoon over the cut sides of the ciabatta. In another medium bowl, add the cider vinegar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper, mix well and then set aside.


Once the sauce has thickened, taste and season if needed. Stir in the butter until melted, then take off the heat. Once the meatballs are cooked, transfer to an ovenproof dish and pour over the sauce. Grate the Cheddar cheese and sprinkle over the top with the remaining hard Italian style cheese.


Pop the meatball parmigiana onto the top shelf of your oven and bake until the cheese has melted and is bubbling, 5-6 mins. At the same time, bake the garlic bread on the middle shelf until crisp and golden, 5-6 mins. As they bake, trim the root from the baby gem lettuce then separate the leaves. Add the leaves to the bowl of dressing and mix well to coat.


When ready, remove the meatball parmigiana and garlic bread from the oven. Cut the garlic bread into triangles. Spoon the cheesy meatballs onto your plates with the garlic bread and dressed baby gem salad alongside. Enjoy!