Cheesy Meatball Parmigiana
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Cheesy Meatball Parmigiana

Cheesy Meatball Parmigiana

with Herby Garlic Bread and Baby Gem Salad

Tags:
Family Friendly
•High Protein
Allergens:
Milk
•Egg
•Cereals containing gluten
•Sulphites

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

British Beef Mince

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Baby Gem Lettuce

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar

2 tbsp

Olive Oil for the Garlic Bread

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

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Nutritional information

Energy (kJ)3253 kJ
Energy (kcal)777 kcal
Fat50.5 g
of which saturates20.9 g
Carbohydrate41.3 g
of which sugars14.4 g
Protein41.9 g
Salt4.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 hard Italian style cheese, the breadcrumbs and water for the breadcrumbs (see pantry for amount), then add the beef mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

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 (see pantry for amount) and half the mixed herbs.

Stir together well, then bring back to the boil and simmer until thickened, 3-4 mins.

3

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 pantry for amount) and remaining mixed herbs.

Mix well to combine, then spoon over the cut sides of the ciabatta.

4

Once the sauce has thickened, taste and season if needed. Stir in the butter (see pantry for amount) until melted, then remove from the heat.

When the meatballs are cooked, remove from the oven and pour over the tomato sauce. Grate the Cheddar over the top and sprinkle with the remaining hard Italian style cheese.

Bake your parmigiana on the top shelf and the garlic bread on the middle shelf of your oven until both are golden, 5-6 mins.

5

Meanwhile, trim the baby gem, then separate the leaves.

In another medium bowl, combine the cider vinegar and olive oil for the dressing (see pantry for amount), then season with salt and pepper.

Add the baby gem to the dressing and toss to coat.

6

When everything is ready, share the meatball parmigiana and salad between your plates.

Cut the garlic bread into triangles, then serve on the side.

Enjoy!