Cheesy Meatball Parmigiana
with Garlic Bread and Baby Gem Salad
.
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.
Ingredients
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
1
Italian Style Herbs
1
Ciabatta
1
Garlic Clove
15
Cider Vinegar
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
1
Baby Gem Lettuce
Not included in your delivery
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
2
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the panko breadcrumbs into a medium bowl. Add the water for the breadcrumbs (see ingredients for amount) and mix together. Add the beef mince and half of the grated hard Italian style cheese. Season with pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the meatballs and fry until browned all over, 5-6 mins. Drain and discard any excess fat from the meatballs. Pour in the chopped tomatoes, chicken stock paste and half of the dried Italian herbs. Stir together well, cover with a lid or foil, reduce the heat and simmer until the meatballs are cooked, 6-7 mins.
Meanwhile, cut the ciabatta in half. Peel and grate the garlic (or use a garlic press). Pop the garlic into a small bowl, along with the remaining dried Italian herbs and the olive oil for the garlic bread (see ingredients for amount). Mix well to combine then spoon over the cut sides of the ciabatta. In another medium bowl, add the cider vinegar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper, mix well and leave to one side. This is your salad dressing.
After your meatballs have simmered for 6-7 mins, remove the lid and continue to simmer gently until the sauce has thickened, a further 3-4 mins. Taste and season with salt and pepper if needed. Then take off the heat and transfer to an appropriately sized ovenproof dish. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Grate the Cheddar and sprinkle it over, along with the remaining grated hard Italian style cheese.
Pop the meatball parmigiana onto the top shelf of your oven and bake until the cheese has melted and is bubbling, 5-6 mins. At the same time, lay your garlic bread onto a baking tray and put on the middle shelf to bake, until crisp and golden, 5-6 mins. While the meatball parmigiana and garlic bread bake, trim the root from the baby gem lettuce then separate the leaves. Add the leaves to the dressing bowl and mix well to coat.
Once the meatball parmigiana and garlic bread are ready, remove them from the oven. Spoon the cheesy meatballs onto your plates and serve with the garlic bread and dressed baby gem salad alongside. Mama Mia! Enjoy.
