Smoky Baked Meatballs and Cheese
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Smoky Baked Meatballs and Cheese

with Mashed Potato and Baby Leaf Salad

Family Friendly
Cereals containing gluten

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 time30 minutes


serving amount

450 grams


3 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Tomato Passata

1 sachet(s)

Dried Oregano

1 sachet(s)

Smoky Base Paste

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

20 grams



Nutritional information

Energy (kJ)2999 kJ
Energy (kcal)717 kcal
Fat36.2 g
of which saturates18.2 g
Carbohydrate63.7 g
of which sugars13 g
Protein39 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Bowl
Baking Tray
Box Grater
Medium Saucepan
Potato Masher



Preheat your oven to 220°C/200°C fan/gas mark 7. 

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic. Then add the beef mince. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.


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.



Meanwhile, grate the cheese.

Heat a medium saucepan with a drizzle of oil on medium-high heat. Add the remaining garlic and fry until fragrant, 30 secs.

Mix in the passata, oregano, water and sugar for the sauce (see pantry for amount). Bring to a boil and simmer until thickened, 6-7 mins.



Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When the meatballs are cooked, stir them into the sauce along with the smoky base paste and butter (see pantry for amount). Simmer for 2-3 mins more.

Taste, season with salt and pepper if needed. Add a splash of water if a little thick.


Share the mash between your plates. Spoon over the sauce and meatballs. Sprinkle over the cheese.

Serve the baby leaves alongside and drizzle over the balsamic glaze to finish.