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Family Favourite Beef Polpette Topped Naanizza

Family Favourite Beef Polpette Topped Naanizza

For Adults: Add Homemade Garlic-Chilli Oil and Apple & Rocket Salad
4.5(22)
Emma Blanchet
Emma BlanchetUpdated on April 27, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
948 kcal
Protein
: 
48.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Sulphites
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Dried Oregano

240 grams

British Beef Mince

60 grams

Mature Cheddar Cheese

(Contains: Milk May contain traces of: Milk)

1 unit(s)

Apple

60 grams

Tomato Puree

1 sachet(s)

Chilli Flakes

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Wheat)

40 grams

Wild Rocket

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

1 tbsp

Water for the Breadcrumbs

1.5 tsp

Sugar for the Sauce

2 tbsp

Water for the Sauce

1.5 tbsp

Oil for Cooking

Energy (kJ)3968 kJ
Energy (kcal)948 kcal
Fat40.4 g
of which saturates14.8 g
Carbohydrate88.4 g
of which sugars21.8 g
Dietary Fibre9 g
Protein48.2 g
Salt2.8 g
Trans Fat0.5 g
Potassium132.7 mg
Calcium267.2 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Garlic Press
•Baking Tray
•Grater

Instructions

PDF
Get Started
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 the breadcrumbs, dried oregano, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and a third of the garlic. Season with pepper and mix together with your hands.

Roll into small, evenly-sized balls, 7 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Into the Oven
2

Pop the meatballs onto a large baking tray.

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.

Finish the Prep
3

Meanwhile, grate the Cheddar cheese. 

Quarter, core and slice the apple (no need to peel).

In a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts). Mix into a thick paste. Season with salt and pepper.

Make the Garlic-Chilli Oil
4

Heat the oil (see pantry for amount) in a small saucepan on low heat.

Once hot, add the chilli flakes and remaining garlic, then immediately remove from the heat.

Season with salt and carefully stir until fragrant - this is your garlic-chilli oil!

Baking Time
5

Once the meatballs are cooked, pop the naans onto the (now empty) baking tray.

Divide the tomato sauce between the naans and spread it with the back of a spoon, leaving a 1cm border around the edge.

Top with the cooked meatballs and sprinkle over the cheese.

Bake your naanizzas on the top shelf until the cheese is golden and bubbling, 7-8 mins.

Serve Up
6

When everything's ready, share the naanizzas between serving plates. Drizzle over the honey (see pantry for amount).

Make kid friendly: If your kids aren't keen on the balsamic glaze or rocket, serve a portion of the apple for them. 

Elevate me: Mix the rocket and remaining apple in a bowl for everyone else.

Drizzle over the balsamic glaze and toss to coat.

Share the salad alongside the naanizzas.

Drizzle the garlic-chilli oil over the adult portions or for those who want it (add less if you'd prefer things milder).

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