Dromona Easy Cheesy Baked Meatballs Recipe

Dromona’s Easy Cheesy Baked Meatballs

Meatballs, but not as you know them. This mighty meaty dish is bursting with flavour and serves 4 people. Topped with bubbling, mature Dromona Cheddar and a rich, tomato sauce, you won’t be able to resist dipping in a slice of crusty bread!
  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes
PREPARATION TIME:
10 minutes
COOKING TIME:
35 minutes
TOTAL TIME:
45 minutes

Serves 4
Oven temperature 180°C (160°C Fan) / Gas Mark 4

Ingredients

  • 500g lean minced steak
  • 1 egg
  • 70g fresh breadcrumbs
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • A small handful of fresh parsley, finely chopped



For the sauce:

  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 leek, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon smoked paprika
  • 125ml beef stock
  • 400g tin of chopped tomatoes
  • 250ml passata
  • 125g baby spinach
  • 200g Dromona Grated Mature Cheddar

Made for sharing:

Now, time to enjoy! You’ll be going back for more (if there’s any left). Remember to capture your culinary feat to share with your friends #GreatFoodMoments

How It’s Done:

  1. Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
  2. Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
  3. Add chopped onion, carrot, leek, garlic and paprika to the pan and cook for 5 minutes until soft. Stir in stock, chopped tomatoes and passata. Boil for a few minutes until the sauce thickens.
  4. Remove from the heat, stir in spinach and return the meatballs to the pan. Sprinkle with cheese and bake for 20 – 25 minutes until golden and bubbling.
  5. Serve with green salad and crusty bread.

Dromona’s Easy Cheesy Baked Meatballs

Meatballs, but not as you know them. This mighty meaty dish is bursting with flavour and serves 4 people. Topped with bubbling, mature Dromona Cheddar and a rich, tomato sauce, you won’t be able to resist dipping in a slice of crusty bread!
PREPARATION TIME:
10 minutes
COOKING TIME:
35 minutes
TOTAL TIME:
45 minutes

Serves 4
Oven temperature 180°C (160°C Fan) / Gas Mark 4

Ingredients

  • 500g lean minced steak
  • 1 egg
  • 70g fresh breadcrumbs
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • A small handful of fresh parsley, finely chopped



For the sauce:

  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 leek, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon smoked paprika
  • 125ml beef stock
  • 400g tin of chopped tomatoes
  • 250ml passata
  • 125g baby spinach
  • 200g Dromona Grated Mature Cheddar

How It’s Done:

  1. Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
  2. Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
  3. Add chopped onion, carrot, leek, garlic and paprika to the pan and cook for 5 minutes until soft. Stir in stock, chopped tomatoes and passata. Boil for a few minutes until the sauce thickens.
  4. Remove from the heat, stir in spinach and return the meatballs to the pan. Sprinkle with cheese and bake for 20 – 25 minutes until golden and bubbling.
  5. Serve with green salad and crusty bread.

Made for sharing:

Now, time to enjoy! You’ll be going back for more (if there’s any left). Remember to capture your culinary feat to share with your friends #GreatFoodMoments

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