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!
Difficulty medium
Preparation Time (mins) 10
Cooking Time (mins) 35
Servings 4
Main 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
Main Instructions
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- Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
- Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
- 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.
- 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.
- Serve with green salad and crusty bread.
