Cheesy Meatball Parmigiana
with Herby Garlic Bread and Baby Gem Salad
This Cheesy Meatball Parmigiana is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 war 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.
Ingredients
1
Onion
2
Garlic Clove
10
Panko Breadcrumbs
240
Beef Mince
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Finely Chopped Tomatoes
10
Chicken Stock Paste
1
Italian Style Herbs
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
15
Cider Vinegar
(Contains Sulphites)
10
Unsalted Butter
(Contains Milk)
30
Mature Cheddar Cheese
(Contains Milk)
1
Baby Gem Lettuce
Not included in your delivery
2
Water for the Meatballs
1
Olive Oil for the Dressing
2
Olive Oil for the Garlic Bread
1
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic, half the grated hard Italian style cheese, breadcrumbs and water for the breadcrumbs (see ingredients for amount), then add the beef mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs into an ovenproof dish. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pop a large frying pan on medium-high heat (no oil). Pour in the chopped tomatoes, chicken stock paste, sugar for the sauce (see ingredients for amount) and half the Italian style herbs..
Stir together well, then bring back to the boil and simmer until thickened, 3-4 mins.
While the sauce simmers, halve the ciabatta and pop onto a baking tray, cut-side up.
Pop the remaining garlic into a small bowl with the olive oil for the garlic bread (see ingredients for amount) and remaining Italian style herbs.
Mix well to combine, then spoon over the cut sides of the ciabatta.
Once the sauce has thickened, taste and season if needed. Stir in the butter (see ingredients for amount) until melted, then remove from the heat.
When the meatballs are cooked, remove from the oven and pour over the sauce. Grate the Cheddar over the top and sprinkle with the remaining hard Italian style cheese.
Bake the parmigiana on the top shelf and the garlic bread on the middle shelf of your oven until both are golden, 5-6 mins.
Meanwhile, trim the baby gem, then separate the leaves.
In another medium bowl, combine the cider vinegar and olive oil for the dressing (see ingredients for amount), then season with salt and pepper.
Add the baby gem to the dressing and toss to coat.
When everything is ready, share the meatball parmigiana and salad between your plates.
Cut the herby garlic bread into triangles, then serve on the side. Enjoy!
